Potato tart
Grated potato baked in the oven in the shape of a tart.The delicious rich taste of this cake is ideal to serve as a garnish. This recipe is also easy to translate to a larger scale.
Makes 1 tart (18 Ø centimetre).
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
750 |
g |
waxy potatoes |
|
50 |
g |
chives |
|
250 |
g |
cream |
|
60 |
g |
egg yolks |
|
20 |
g |
butter |
|
As needed: |
|
salt and pepper |
Preparation method
- Preheat the oven to 160°C.
- Peel the potatoes. Quickly rinse them in plenty of water and then grate with a coarse grater.
- Finely chop the chives using a sharp knife.
- Mix the cream with the egg yolk and the chives.
- Season to taste with salt and pepper.
- Add the potatoes and mix well.
- Strain through a coarse sieve and collect the liquid.
- Grease the springform pan with the butter.
- Add the drained potatoes and press down until completely even on the surface.
- Pour the collected liquid over the potatoes.
- Bake in the oven for approximately 30 minutes until done.
- Use a peeler to prick the potatoes to test if they’re done. If there’s little resistance, you can take the tart out of the oven.
- Release the tart from the springform pan and cut into pieces. Serve immediately or cool to 4°C.
Serving suggestions
- Serve as a side dish or as part of a main course with fish or meat.
- Variation tip: uses cheeses such as Parmesan, Emmental, or Gruyère for a crispy crust or a creamy centre.
- Variation tip: add spice mixtures such as vadouvan, ras el hanout, garam masala, picadillo, paprika, curry, shichimi togarashi, za’atar, and other types of curry to the cream and egg mixture.
- Variation tip: add spices or herbs such as lemongrass, lime leaves, chilli pepper, garlic, star anise, fennel seeds, cumin seeds, pepper, juniper berries, bay leaves, thyme, or rosemary to the cream and egg mixture.