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Gruyère AOC-Potato Tart



750g cold boiled potatoes in their skins
300g Gruyère AOC
1 large onion
2 sprigs of thyme
2 sprigs of rosemary
50g pitted black olives
1 circular puff pastry
2-3 tblsp olive oil


Peel the potatoes and cut into slices around 5mm thick. Cut the Gruyère AOC into small cubes. Cut the onion into small rings. Remove the thyme leaves and rosemary needles from the stalks. Chop up the rosemary needles. Cut the olives into small wheels.

Place the puff pastry onto the baking tray. Prick the pastry several times with a fork. Place the potatoes like tiles and add a little salt. Spread the onions, cheese, olives and herbs over the top. Drizzle with olive oil and season with a little salt and pepper.

Bake on the lowest rack in the oven at 200oC for around 20 minutes.


Recipe Kindy Supplied By: Interprofession du Gruyère

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