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Cheesy Asparagus Potato Tart

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Potato Type: White
Cuisine: American
Prep Method: Baked


Breakfast/BrunchSide DishMain Dish

Prep Time

30 Mins

Cook Time

40 Mins


Serves 1 9" tart (1 slice per person, and the amount of servings per dish is 12)




  • Store-bought pie dough (9") or homemade pie dough (9")

Tart Filling

  • 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 egg
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper


  • Fresh rosemary, if desired


  1. Preheat oven to 375 °F.
  2. 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).
  3. Arrange about half of the potato slices on top of pie dough in a layered, shingle pattern.
  4. 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.
  5. Arrange the remaining potatoes on top of the cheese and asparagus.
  6. Spread the remaining asparagus, cheese, and rosemary on top of the potatoes.
  7. 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).
  8. Bake for 35-40 minutes.
  9. Allow to cool for 5-10 minutes before serving. Top with fresh rosemary, if desired.


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Recipe By: A Latte Food

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