Recipe courtesy of Reading Terminal Market

Jill's Basic Potato Tart

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  • Total: 1 hr 15 min
  • Prep: 30 min
  • Cook: 45 min
  • Yield: 4 servings
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1 (10 to 12-inch) pastry tart shell, uncooked

3 tablespoons Dijon mustard

1 1/2 cups grated Swiss cheese, divided

4 to 5 baking potatoes, peeled and cut into large chunks

2 tablespoons butter

2 teaspoons olive oil

1 large Spanish onion, diced (2 cups)

1 cup ricotta cheese

3 large eggs

Salt and pepper, to taste


  1. Preheat Oven: 350 degrees F.
  2. Line a 10 to 12-inch tart pan with your favorite pastry shell. Lightly brush or spread the Dijon mustard on the shell. Sprinkle 1/2 cup Swiss cheese over the mustard. Peel the potatoes and cut them into large chunks. Boil potatoes in lightly salted water until tender. Drain the potatoes and then transfer to a large mixing bowl. Mash the potatoes. In a large saute pan melt the butter with the oil. Dice onions and saute in butter/oil mixture. Add the onion to the mashed potatoes. Add 1 cup of ricotta cheese, eggs and the remaining 1 cup of grated Swiss cheese to the potato/onion mixture. Add salt and pepper. Spoon mixture into the pastry shell. Bake for 45 minutes or until lightly brown on top.
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