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🍽️ Crispy Potato and Onion Tart

254 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Knead flour, butter pieces, egg yolk, cold water, and salt into a smooth dough.
  2. 2. Wrap the dough in cling film and refrigerate for 30 minutes.
  3. 3. Roll out the dough on a lightly floured surface until round.
  4. 4. Line a 26 cm tart pan with the dough and trim the excess edge neatly.
  5. 5. Prick the dough base several times with a fork to prevent bubbling.
  6. 6. Cover the base with baking paper and fill it with dry peas as weights.
  7. 7. Preheat the oven to 200 degrees (convection: 180 degrees, gas: level 3-4).
  8. 8. Bake the tart base for 10 to 12 minutes in the preheated oven.
  9. 9. Peel the potatoes and wash them thoroughly.
  10. 10. Grate the potatoes coarsely.
  11. 11. Peel the onions and dice them finely.
  12. 12. Heat olive oil in a non-stick pan.
  13. 13. Fry the onions and potatoes for 6 to 8 minutes over moderate heat.
  14. 14. Turn the mixture occasionally to ensure even cooking.
  15. 15. Season the mixture with salt and pepper.
  16. 16. Let the potato and onion mixture cool down completely.
  17. 17. Whisk herb crème fraîche with the eggs.
  18. 18. Fold the cooled potato and onion mixture into the crème fraîche mass.
  19. 19. Rinse the dill and shake it dry.
  20. 20. Finely chop the dill and stir it into the filling.
  21. 21. Season the filling finally with salt and pepper.
  22. 22. Remove the peas and baking paper from the pre-baked tart base.
  23. 23. Reduce the oven temperature to 180 degrees (convection: 160 degrees, gas: level 2-3).
  24. 24. Spread the crème fraîche potato mixture evenly over the tart base.
  25. 25. Bake the tart for another 30 to 40 minutes.
  26. 26. Let the tart cool down completely before serving.
  27. 27. Garnish the tart with lemon slices, salmon caviar, and small dill sprigs.

Nutrition per serving