Potato tart
Potato tart
Sweet and flaky potato tart, ideal for a big feast as everyone will love it and it will be ready in no time!
Vegan, nut free, soy free, gluten free * | Serves 6-8 | SIDE
*Gluten free if you use a gluten free puff pastry
Ingredients:
- 2 medium size potatoes
- 2 tablespoons of caramelized onions (I used store-bought)
- 2 tablespoons of cream cheese (I used Violife original)
- Ready rolled puff pastry (375g)
- Salt and pepper
- Sprinkle of oregano and fresh thyme
- 2 tablespoons of olive oil
Steps:
1.Thoroughly wash the potatoes (I kept the skin on, but feel free to remove it) and add in pot, cover with water and bring to boil. Once the water is boiling add some salt and boil for 10 minutes.
2.After 10 minutes, drain the potatoes and set aside to cool down. You can do this step the night or the morning before you actually want to bake the tart.
3.Preheat your oven to 180°C and line a baking tray (39x27cm) with some parchment paper.
4.Cut your potatoes in thin (0.5cm) round slices.
5.In a bowl, combine the caramelised onions and cream cheese to form a paste.
6.If you are making your own caramelised onions, make sure they are cold before you use them of the pastry.
8.Add the pastry on your baking tray (make sure to remove the pastry from the fridge only when you are ready to use it!), spread the cream cheese and onion paste on a single layer, leaving a 2cm edge.
9.Arrange the potato slices as shown in the picture below, season with salt, pepper, oregano and thyme.
10.Add a sprinkle of olive oil all over the pie and brush the edges as well.
11.Bake for 25-30 minutes until you get a nice golden colour.
Enjoy!
Did you try this recipe?
Let us know how it went, comment below and share a picture on Instagram or Twitter with the hashtag #natliciousfood