Potato, Apple, and Gruyere Tart

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You’ve never tasted a combination quite like this! Our potato and apple tart only has a few ingredients, but the flavor combinations are extraordinary. This savory and delicious tart is brought to life with a touch of sweetness from apples and a hint of smokiness from gruyere cheese. It transforms the humble potato into a gourmet dish that is so comforting on a chilly winter evening. Healthy tart recipes can be hard to come by, but this is a recipe you’ll want to keep in your collection.

Also, be sure to check out some of our other deliciously nutritious Skinny Recipes.

Potato, Apple, and Gruyere Tart

Potato, Apple, and Gruyere Tart

Yield: 6 servings | Serving Size: 1 slice | Calories: 195 | Total Fat: 7.3 g | Saturated Fat: 2.3 g | Trans Fat: 0 g | Cholesterol: 10 mg | Sodium: 234 mg | Carbohydrates: 28.3 g | Dietary Fiber: 4.6 g | Sugars: 5.5 g | Protein: 5.3 g | SmartPoints (Freestyle): 7 |


  • 4 potatoes, peeled and thinly sliced
  • 1 apple, thinly sliced (same thickness as the potatoes)
  • 1 small onion, thinly sliced
  • 2 tablespoons freshly chopped parsley
  • 2 tablespoons olive oil
  • ½ teaspoon Kosher or sea salt
  • ¼ teaspoon pepper
  • ½ cup gruyere cheese, grated


  1. Preheat oven to 425 degrees Fahrenheit and lightly grease a 9 inch cake pan with olive oil.
  2. In a large bowl combine the potatoes, apples, onion, parsley, olive oil, salt and pepper. Toss the mixture until well coated with olive oil.
  3. Pour half of the potato mixture into the prepared cake pan and then sprinkle with ¼ cup cheese. Pour the other half of the potato mixture on top of the cheese layer. Cover the cake pan with a piece of lightly greased aluminum foil (this will help the tart retain moisture and prevent it from sticking to the foil).
  4. Bake for 40 minutes at 425 degrees. Remove foil and sprinkle with remaining ¼ cup of cheese. Bake for another 15 minutes or until golden brown. Cut into 6 equal slices and enjoy!

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14 Comments on "Potato, Apple, and Gruyere Tart"

  1. Neil Bostock  December 30, 2013

    The olive oil and parsley is a bit confusing — 2 tablespoons or a cup? This looks great though.

    • GaleCompton  December 31, 2013

      Neil, Sorry about that. I've removed "cup" from these two ingredients.

  2. Linda  February 25, 2014

    Can I make this the night before and refrigerate until morning? Then do I need to let sit or just pop into the oven?

    • SkinnyMs  February 27, 2014

      Just pop it in the oven and add about 10 minutes cook time. If it's in a glass baking dish it's not a good idea for the glass to go straight from the fridge to the oven as the glass can crack, but any other type of baking dish should be fine. Enjoy:)!

  3. Ana  April 21, 2014

    I gotta two questions:
    1. Is red apple the recommendation for this recipe?
    2. If I cannot get gruyere cheese anywhere, it can be replaced with other type of cheese, and what kind?

    • SkinnyMs  April 23, 2014

      MacIntosh or Granny Smith could be good, but you can use any apple that cooks firm. Swiss cheese or sharp cheddar or a combination of the two will work.

  4. Mary  November 17, 2014

    What kind of potatoes are these supposed to be?

    • SkinnyMs  November 18, 2014

      Mary, Russet/Idaho potatoes or other large baking potatoes work well. Yukon is also nice.

  5. Allie  January 22, 2016

    my WW calculator shows 7pp for this, I am confused.

    • Gale Compton  January 22, 2016

      Allie, We calculated 4 pp. We are gradually converting all recipes to Smart Points, which are 7 points for this recipe. Thanks!

  6. Starla  August 28, 2016

    I loved this!!!! Thank you!

  7. Joanne T  November 16, 2016

    This looks and sounds delicious! Can I make this the night before and reheat it on the day? If so, can you please provide the best way to do? Thank you!

    • Nichole Furlong  November 19, 2016

      Joanne, you can make this the night before! Only cook the tart for about 30 minutes (instead of the 40 minutes listed in the recipe) at 425. Remove from the oven and cool. Cover with plastic and refrigerate until ready to cook. Once you’re ready to eat the tart, remove plastic and add the last 1/4 cup of cheese on top and bake at 425 for about 30 minutes (instead of the 15 listed in the recipe) until golden brown.

  8. Krackers  June 8, 2017

    I used red apple (because you did not say which), a combo of machenga + sharp cheddar cheese, fresh thyme instead of parsley and a little bit light cream, served as a side dish to roasted pork loin. Obviously it blows out the points for those who are counting but I did have a very happy husband! Thanks for the inspo!


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