French Gruyere and Vegetable Tart

From Mollie Katzen’s Vegetable Heaven. A delicious savory tart – the sage gives it a unique flavor. I prefer to use a bit more cheese than the recipe calls for.


  • 1 10-inch unbaked tart crust (your favorite recipe or a frozen one from the store)
  • 1 lb baby potatoes
  • 1-2 t olive oil
  • 1 large onion thinly sliced (2 cups)
  • 1/2 t salt
  • 1 1/2 c grated Gruyere cheese (~1/4 lb)
  • 2 T minced fresh sage
  • 1/2 medium red bell pepper, finely sliced


  1. Preheat oven to 375 degrees. Place potatoes in saucepan, cover with water, and boil. Cook for 10-15 minutes. Drain and set aside.
  2. Heat oil in skillet, add onion and salt, and cook on low heat until onion is tender, about 10-15 minutes. Remove from heat and set aside. Spread one cup of cheese into bottom of unbaked crust. Spoon onion over the cheese, and sprinkle with sage.
  3. When potatoes are cool enough to handle, peel (if desired) then slice thin. Arrange slices in overlapping concentric circles over cheese. Arrange bell pepper slices over potatoes in ring.
  4. Sprinkle with remaining cheese and black pepper to taste.
  5. Bake for 35-40 minutes, or until crust is golden around edges. Remove tart from oven, and let tart cool for at least 10 minutes.

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