Potato Tart
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g potato (s), mainly waxy
- olive oil
- 4 egg (s) or 6 yolks
- 200 ml cream
- salt and pepper
- Nutmeg, grated
- 1 handful olives
- 6 tomato (s), dried
Print Recipe
Pin Recipe Instructions
- Spread a tart pan with a diameter of approx. 25 cm well with olive oil. Preheat the oven to 190 ° C.
- Peel the potatoes and slice them very thinly. Layer the potato slices in three layers in the tart pan, brush each layer with olive oil and press on.
- Bake in the preheated oven for about 15 minutes.
- While the potatoes are prebaking, whisk the eggs and cream and season well with salt, pepper and nutmeg. Drain the olives and sun-dried tomatoes, cut the tomatoes into pieces.
- Pour the glaze on the potato slices and spread the olives and tomato pieces on top. Return to the oven and bake for about 20 minutes, until the topping is thick and golden.
- If you have use for a large amount of egg white, you can only make the icing with 6 egg yolks, then it will be finer.
- Lunch or dinner with a salad for at least two people. Or cut into cubes and serve with wine, beer or aperitif.
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