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The Sydney Morning Herald
· collected 2026-09-18 · by Julia Busuttil Nishimura
This article provides a recipe for a potato, onion, and gruyere tart using puff pastry. It includes ingredients such as olive oil, onions, garlic, thyme, potatoes, mascarpone cheese, nutmeg, lemon zest, and grated gruyere or comte cheese. The method details steps to prepare the filling and assemble the tart, which is baked at 190C fan-forced (210C conventional) for about 35 minutes until golden and bubbly. The recipe suggests serving options such as a lunch with salad or appetizers.
Written locally by qwen2.5:14b on 2026-09-18,
using this article's own text rather than the other coverage of the
same event (that is the story summary below).
Story summary
Julia Busuttil Nishimura shares a recipe for a potato, onion, and gruyere tart that she finds comforting and perfect for lunch with a salad or as canapés at events. She emphasizes the convenience of using store-bought all-butter pastry but notes her preference for homemade flaky pastry when time allows. The dish includes finely sliced onions cooked in olive oil until soft, mixed with garlic and thyme, then layered with thinly sliced nicola potatoes and topped with mascarpone, lemon zest, nutmeg, and gruyere or comte cheese. It is baked at 190C fan-forced (210C conventional) for about 30 minutes until golden brown.
Written for “French Tart Recipe” on 2026-09-18,
grounded in this article and the 0 other(s) covering the same event.
I always have a few packets of good-quality, all-butter pastry in the freezer.
asserted
I → have → freezer
I love making my own flaky pastry, but it’s reassuring to know I can create something beautiful with minimal effort when time is limited.
This tart is rich and comforting and is the perfect lunch served with a salad, or it can be cut into smaller pieces and served as a canape or snack.
asserted
it → love → canape
Sometimes I use comte instead of gruyere, which is also delicious.
asserted
which → use → gruyere
Step 2
Heat the olive oil in a frying pan over low–medium heat, add the onion and a pinch of salt and cook, stirring occasionally, for 10–12 minutes or until the onion is very soft and lightly golden.
asserted
onion → heat → minutes
Bake for 30–35 minutes or until the pastry is golden and the filling is bubbling.
asserted
filling → bake → minutes
Allow the tart to cool and top with the extra thyme leaves before serving.
asserted
tart → allow → leaves
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