Cheesy Potato, Onion and Chive Tart with Pancetta

Get your fresh herbs out, it’s time to use them…Well, when it comes to my recipes, you know I love fresh herbs but we’ll be using chives today which I do not use often! Anyways, this Cheesy onion, potato and chive tart is a great appetizer, side dish, main dish, lunch dish, breakfast dish, dinner dish… You get the idea :).

I made sure to make this tart as easy as possible. I used a homemade pie dough but alternatively you can use puff pastry which cuts down the time, then layered with fresh basil, chives, two cheeses, onions, thinly sliced baby potatoes and pancetta and topped with hot honey (honey and red pepper flakes) which if you’re going to make this a vegetarian dish, you can definitely omit it.

This savory galette comes together in no time at all and as I mentioned, Incredibly easy to make. I love the added honey because it gives it a sweet, and salty flavor. You’ll love it!

Here Are the Step by Step Details:

Start with the pie dough. I always make my own pie dough, the times that I have used or a store bought one, I was not a fan of the texture or smell—I don’t know if you guys noticed, but some pie doughs smell real eggy and if you know me personally, you know I HATE the smell of eggs. My pie dough recipe is so simple but you can use whatever recipe you prefer OR you can use store bough puff pastry. Also, I’ve seen people use Pillsbury croissant dough as an alternative. I have personally never used it but I don’t see why it wouldn’t work.

So before assembling the only ingredient that you have to cook is the onions. I just sautéed them in olive oil and some salt and pepper. Once it turned translucent, I removed it from the heat and let it cool before adding it to the tart. The last thing you want is to add anything hot to a dough.

Alright, after you decide what kind of dough you’d like to use and sautéing the onions, it’s time to assemble. Brush the bottom of the dough with olive oil and then add fresh herbs like basil and chives. Be sure to use plenty of chives because they are important to this recipe. Now, add the cheese. I like to use a mix of fontina and smoked gouda cheese. They both melt down really well and pair nicely with the mix of potatoes, pancetta and herbs.

The Finishing Touches Before Baking:

Once you have the cheese layered over the onions, it’s time for the potatoes. I like using small baby size gold potatoes because they’re easier to slice thinly. And you need thin potatoes since you are cooking them in the oven in the tart. If they’re too thick, they won’t cook correctly and you might get a crunchy, almost raw potatoes. I’m pretty good at cutting things evenly and thinly but I would suggest using a mandolin if you have one—it will save you time and possible headaches!

Toss the potatoes with fresh thyme and layer them over the cheese, then add the pancetta. Fold up the tart, brush the edges with an egg wash, sprinkle the edges with pepper and bake until the cheese is bubbly and the potatoes are crisping on the edges.

The Cherry on Top:

I’m all about sweet and savory flavors mixed together so immediately after it comes out of the oven, drizzle hot honey on top (I mix honey with red pepper flakes or Trader Joe’s also has a hot honey you can try) wait for it to cool and remove from the pan. After it’s cooled, add more chives and basil.

Enjoy!!

If you make this recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!