Recipe detail

Name: Potato, onion, sage and gruyère tart
Yield: 6
Cuisine: French
Ingredients: 55.0000 ml olive oil; 6.0000 tPcs sage leaves; 3.0000 tPcs onions peeled and finely sliced; 250.0000 g puff pastry ready-roll; 3.0000 tPcs large boiled potatoes, quartered; 150.0000 g gruyère

Vegetarian dishes Potato, onion, sage and gruyère tart

25. 3. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetarian dishes

Cuisine: French

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Program steps

Preheating:
170 °C

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Hot air

100 %

Termination by time

00:15 hh:mm

170 °C

100 %

Ingredients - number of portions - 6

Name	Value	Unit
olive oil	55	ml
sage	6	pcs
onion	3	pcs
puff pastry	250	g
large potatoes	3	pcs
gruyére	150	g

Nutrition and allergens

Allergens: 1
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	275.1 kJ
Carbohydrate	15 g
Fat	20.1 g
Protein	9.3 g
Water	0 g

Directions

Preheat the oven to 170C.
Put the olive oil and sage leaves in a pan. Fry until crisp and then immediately remove the sage leaves and set aside.
Add the peeled and finely sliced onions to the same pan. Cook over a low to moderate heat for 20-30 minutes, stirring occasionally, until soft and caramelised. Set aside.
Lay the puff pastry out on a lined baking tray and top with the caramelised onions, leaving a border all around. Top with the quartered large boiled potatoes and grated gruyère. Bake for 15 minutes.
Remove from the oven when golden-brown, garnish with the crisp sage leaves and serve.

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