This Cheesy Asparagus Potato Tart is a savory tart filled with sliced white potatoes, asparagus, sharp white cheddar, and fresh rosemary! It’s full of rich flavor, making it a perfect brunch or dinner dish for fall!
Store-bought pie dough (9") or homemade pie dough (9")
4-5 white potatoes, thinly sliced (skin on is fine)
1 cup asparagus spears, chopped into small pieces
1 cup White Sharp Cheddar, shredded
3 teaspoon chopped rosemary, fresh
1 cup heavy whipping cream
1/2 teaspoon salt
1 teaspoon ground black pepper
Fresh rosemary, if desired
Prep Time: 30min | Cook Time: 40min
Preheat oven to 375 °F.
Roll out pie dough into a 9″ circle, and fit into a 9″ tart pan (or, if you don’t have a tart pan, you can use a 9″ pie dish).
Arrange about half of the potato slices on top of pie dough in a layered, shingle pattern.
Spread half (1/2 cup) of the chopped asparagus on top of the potatoes. Top with 1/2 cup of cheese. Sprinkle about 1 1/2 tsp of rosemary on top.
Arrange the remaining potatoes on top of the cheese and asparagus.
Spread the remaining asparagus, cheese, and rosemary on top of the potatoes.
In a bowl, whisk heavy cream, egg, salt and pepper. Pour the cream mixture over the potatoes, and let the tart sit for 5 minutes (this allows the cream mixture to settle into the tart).
Bake for 35-40 minutes.
Allow to cool for 5-10 minutes before serving. Top with fresh rosemary, if desired.
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