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Tomme, Potato, Rosemary and Red Onion Tart


This is a tart that Wayne put together in August of last year (2009) and it was excellent. It is really a cross between a tart and a flatbread.

As there are neither cream or eggs in this tart you need to use a semi-soft cheese.


You could use any semi-soft cheese, but make sure it's one of the pungent ones such as: Muenster, Oka, Saint Nectaire, Saint Paulin, Port Salut or perhaps best of all Taleggio and Tomme (used here).

Wash the rind and pat dry. Only peel if it is inedible.

Use waxy potatoes.

Ingredients (serves four)

  • 230g\8oz puff pastry - home-made or a good pre-made one (100 percent butter or goose fat)
  • 50ml\¼ cup extra virgin olive oil
  • 150g\5oz Tomme or any pungent semi-soft cheese, crumbled
  • 2 potatoes, thinly sliced
  • 1 medium red onion, thinly sliced
  • Salt & black pepper
  • Leaves of 2 sprigs of fresh rosemary
  • Egg wash (beaten egg) for brushing

Tools of the Trade

  • 25-30cm\10-12 inch baking sheet
  • Mandolin or mechanical slicer
  • Blender or Pestle & Mortar


Preheat oven to 200°C\400°F\gas mark 7 (reduce temperature by 10% if using a fan oven). Roll out the pastry to a circle with diameter of 25-27cm\10-11 inches, place on the baking sheet then pinch in the edges to create a lip.
Brush the pastry rim with the egg wash, then prick the interior of the base with a fork to prevent it from rising too much and brush it with a little olive oil.

Create a layer or two of potato on the pastry interior. Brush the layer\layers of potato with olive oil and season with a little salt and pepper.

Place a layer of red onion on top of the potato and then dot the surface with the crumbled cheese.

Bake in the oven for 15-25 minutes.

While the tart is baking, blend or crush the rosemary leaves in a pestle and mortar, with a couple of tablespoons of olive oil and a sprinkling of sea salt.

Check the tart after 15 minutes and remove from the oven once the pastry rim is a rich golden brown. Pour on the rosemary and salt scented olive oil then leave to cool.

The tart is best eaten warm, accompanied by a green salad.


This would also be excellent with a creamy blue cheese, such as Dolcelatte or Cambazola. You could then substitute sage for the rosemary.