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Vegetarian, Northern, Eastern and Western France

Thin potato and chaource tart

This thin potato and chaource tart serves 4, takes 40 minutes, and is an easy recipe costing about €2.40 per person. The key is slicing the potatoes very thin so they cook in the same time as the puff pastry, and adding the chaource only at the end so it melts without turning the base soggy.

Tonight, a crisp thin tart, with potatoes layered like petals and chaource melting on top, and a green salad on the side.

Thin potato and chaource tart
Total time
40 min
Difficulty
Easy
Cost per person
€2.40
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This tart skips heavy cream, so the puff pastry stays crisp because the potatoes are sliced thin and layered like scales. The chaource goes on in slices just ten minutes before the end, melting on top without soaking the base. The result sits somewhere between a tarte flambée and a tartiflette, but easier to pull together.

It works for a weeknight when you want something warm without pulling out a Dutch oven, or for a relaxed Sunday with a green salad on the side. Kids tend to like the melted cheese and potatoes, while adults get the milder, equally gooey flavor of chaource instead of reblochon.

The ingredients

4 people

Dairy

  • Puff pastry sheets 2
  • Chaource cheese 250 g
  • Thick crème fraîche 4 tbsp

Fruits and vegetables

  • Potatoes 500 g
  • Onion 1
  • Thyme 4 sprigs
  • Green salad 1

Pantry

  • Olive oiloften in the pantry 2 tbsp
  • Mustardoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Preheat the oven to 200 degrees, unroll the pastry sheets onto baking sheets, and prick them with a fork, leaving a small border.

    Keep the parchment paper from the pastry, you won't need to wash a baking sheet.

  2. Peel the potatoes and cut them into very thin rounds, as thin as possible, using a mandoline if you have one.

    Rounds about two millimeters thick cook in the same time as the pastry, otherwise they stay crunchy.

  3. Spread the cream and mustard over the pastry, scatter the sliced onion, then layer the potatoes like overlapping scales.

    Start from the edge and work in a spiral, it makes the tart look neat with no extra effort.

  4. Drizzle with olive oil, season with salt and pepper, scatter with thyme, and bake. 20 min

    If the edges brown too fast, cover them with a strip of aluminum foil.

  5. Arrange the chaource slices over the tart and return it to the oven, then serve with the salad dressed in vinaigrette. 10 min

    The chaource will melt better if you take it out of the fridge fifteen minutes beforehand.

Our tips to get it right

  • Slice every potato round to the same thickness, otherwise some will stay raw while others burn.
  • Drain the sliced onion well before spreading it over the cream, the water it releases can make the pastry soggy.
  • If the puff pastry puffs up during the first bake, press it down gently with the back of a spoon before adding the chaource.

The variations

  • Swap the chaource for brie or camembert if you can't find it, the melt will be similar.
  • For a faster version, use a mandoline to slice the potatoes in two minutes instead of ten.
  • For kids who don't like raw onion, sauté it for two minutes in a pan before spreading it on the tart.

What to serve it with

  • A green salad with vinaigrette
  • A light vegetable soup starter
  • Sparkling water, well chilled

Storage

The tart keeps for 2 days in the fridge in a sealed container. Reheat it in the oven at 180 degrees for about ten minutes to crisp the base again. Freezing isn't recommended, melted chaource changes texture once thawed.

Questions about this dish

Can you use a different cheese instead of chaource?

Yes, brie, camembert, or reblochon all work well in its place. Pick a soft cheese that melts easily in a thin layer.

Do you need to precook the potatoes?

No, if they're sliced thin enough, they cook in the same time as the pastry. Aim for slices about two millimeters thick.

Can you prepare this tart ahead of time?

You can assemble the base with the potatoes a few hours ahead and keep it chilled. Add the chaource only right before the final bake.

Why rinse the potato slices?

Rinsing removes surface starch, which would otherwise make the center of the tart sticky. Dry the slices well afterward so they brown properly.

How long does it take to make a thin potato and chaource tart?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a thin potato and chaource tart?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a thin potato and chaource tart cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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