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Potato, Kale, and Gruyere Tart
Potato, Kale, and Gruyere Tart
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 3-4
For the crust
  • 1 stick unsalted butter, softened
  • a pinch of kosher salt
  • 1 cup all purpose flour
  • ½ cup cornmeal
  • 2 egg yolks
  • 2 tbsp ice water
For the filling
  • ¾ lb yukon gold potatoes, about 2 medium
  • 1 large red onion
  • half a bunch of curly kale (about 3 cups raw)
  • 2 tbsp olive oil plus some for drizzling
  • kosher salt and fresh ground pepper
  • 1 tbsp butter
  • 1 cup grated gruyere
For the crust
  1. In a large mixing bowl, add the softened butter and a pinch of salt. Mix with an electric mixer until the butter is creamy, about one minute. Add the flour and cornmeal and mix again. Add the egg yolks, mix again for 30 seconds. Add the ice water and mix until the crust sticks together and there is no dry flour left. Pat the crust with your hands into a 1 inch thick disc. Wrap it with plastic wrap and refrigerate for at least an hour and up to 24 hours.
For the filling
  1. When your crust is ready to bake, preheat the oven to 375 F.
  2. Remove the kale stems and chop kale roughly into 2 inch pieces. Peel and slice the onion very thinly. Get a large bowl of cold water ready for the potatoes. Scrub the potatoes and slice them ⅛ inch thick or as thin as you can with a knife or a mandoline. Place the sliced potatoes in the water.
  3. In a large skillet over medium high heat, add 1 tbsp of olive oil. Add the onions, blistering them for 2 minutes until they begin to brown at the edges. Lower the heat to medium and continue to cook for about 8 minutes more until onions are soft. Add the kale and a pinch of salt. Saute the kale and onion together until the kale is wilted and has shrunk in size by half. Add another tbsp of olive oil to the kale while cooking if it's not wilting enough within 2-3 minutes. Remove from heat.
  4. While the kale cools, remove your crust from the refrigerator. Grease a 10 inch tart pan with a removable bottom or a greased shallow 9 inch pie dish with your butter. Using your fingers, press the crust into your tart pan until it fills the bottom and sides of the dish. This may take a little time and strength if the dough is still cold.
  5. Fill the bottom of the crust with your kale and onion mixture. Drain the potatoes and top off the kale and onion mixture by layering on the potatoes, overlapping slightly. Sprinkle the potatoes with salt and fresh ground pepper. Top the potatoes with the grated gruyere. Bake for 45 minutes or until the potatoes are fork tender and the top is browned. Let it cool slightly before removing from the pan and serving.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2020/01/30/potato-kale-and-gruyere-tart/