Free Standing potato tart

Free Standing Potato Tart Recipe

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Lucille Hoerle


I received this recipe from a friend that lives in Canada. She is a wonderful cook so I knew this would be something special and it definitely was!

My guests are so impressed with the taste and how beautiful and different this tart is. I use premade pie crust when I am in a hurry and it is just as good.


★★★★★ 1 vote

30 Min
45 Min



  • 1 3/4 c
  • 1 pinch
  • 1 tsp
  • 1 tsp
  • 3/4 c
  • 1/4 c
    cold water

  • 3
    yukon gold potatoes, peeled and boiled until done.
  • 2 slice
  • 2 clove
    garlic, minced
  • 6
    6 plum tomatoes
  • 1
    red pepper
  • 1 c
    asiago cheese
  • 2
    eggs, beaten
  • 2 Tbsp
    olive oil
  • 1 tsp
    dried rosemary
  • ·
    s/p to taste

How to Make Free Standing potato tart


  1. Fry onions and 2 cloves of minced garlic in 2 Tbsp. of olive oil until soft and wilted. Add salt and pepper to taste with 1 tsp. of rosemary.

    Slice 6 plum tomatoes into thick slices and broil until softened and edges are blackened.

    Add one red pepper to broiler to remove the skin.

    Add two beaten eggs (reserving 1 tbsp. for glaze) to the cooked potatoes (that have been sliced) and onion mixture with one cup of asiago cheese. Add chopped red peppers.

    Roll out the dough on waxed paper to a thin circle. Add potato mixture into the center, then layer the tomatoes over the top. Bring sides of the pastry up over the sides of the tart pleating to fit. Brush remaining egg over the entire top of the top including the tomato section.

    Bake in a preheated 400 oven for 40-45 mins. Let stand for 10 mins. before slicing.

Printable Recipe Card

About Free Standing potato tart

Course/Dish: Potatoes
Dietary Needs: Vegetarian

Show 3 Comments & Reviews

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