Potato, Apple, and Gruyere Tart

5 from 1 vote

A few simple ingredients create a delectable flavor explosion.

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.

5 from 1 vote

Potato, Apple, and Gruyere Tart

This extraordinary dish has a unique combination of ingredients and flavors that will have you wanting to make this tart again and again.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Yield 6 people
Serving Size 1 slice
Course Dinner, Side Dish
Cuisine Universal
Author SkinnyMs.


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


  • Preheat oven to 425 degrees Fahrenheit and lightly grease a 9-inch cake pan with olive oil.
  • In a large bowl combine the potatoes, apples, onion, parsley, olive oil, salt and pepper. Toss the mixture until well coated with olive oil.
  • 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).
  • 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!

Nutrition Information

Serving: 1slice | Calories: 195kcal | Carbohydrates: 28.3g | Protein: 5.3g | Fat: 7.3g | Saturated Fat: 2.3g | Cholesterol: 10mg | Sodium: 234mg | Fiber: 4.6g | Sugar: 5.5g |
SmartPoints (Freestyle): 7
Keywords Budget-Friendly, Gluten-Free, Holiday, Vegetarian

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

    1. 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:)!

  2. 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?

    1. 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.

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

  3. 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!

    1. 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.

  4. 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!

  5. I absolutely love this! I’ve made it several times and it’s easy to put together. The apple adds a little touch of sweetness, without being overpowering. The only thing that I have varied is the cheese – my grocery store sells a shredded mix of Gruyère and Swiss, which works great. I serve this with a side salad and it’s a complete meal. Thanks for the great recipe!5 stars

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