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🍽️ Crispy Potato and Minced Meat Tart

635 kcal · 30 min · 4 servings

Crispy Potato and Minced Meat Tart Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the butter into small cubes.
  2. 2. Put flour, butter cubes, baking powder, and one level teaspoon of salt into a bowl.
  3. 3. Knead the ingredients into a smooth dough.
  4. 4. If the dough is too dry, add one to two tablespoons of cold water.
  5. 5. Dust a work surface with flour.
  6. 6. Roll out the dough thinly on the floured surface.
  7. 7. Grease a tart or quiche pan with one tablespoon of butter.
  8. 8. Place the dough into the pan.
  9. 9. Press the dough up the sides to form a rim about three centimeters high.
  10. 10. Prick the base several times with a fork.
  11. 11. Place the dough in the refrigerator for about 30 minutes.
  12. 12. Alternatively, you can put the dough in the freezer for 10 to 15 minutes.
  13. 13. Wash the spring onions thoroughly.
  14. 14. Dice the white parts of the spring onions finely.
  15. 15. Slice the green parts of the spring onions into thin rings.
  16. 16. Preheat the oven to 220 degrees Celsius with top and bottom heat.
  17. 17. Heat oil in a frying pan.
  18. 18. Fry the minced meat together with the diced white onion parts over high heat.
  19. 19. Fry the mixture for about five minutes.
  20. 20. Season the meat with oregano, salt, and pepper.
  21. 21. Let the meat mixture cool down.
  22. 22. Bring about three liters of salted water to a boil in a pot.
  23. 23. Wash the potatoes.
  24. 24. Peel the potatoes.
  25. 25. Slice or shave the potatoes into slices about two millimeters thick.
  26. 26. Add the potato slices and peas to the boiling salted water.
  27. 27. Cook the potatoes and peas for about five minutes (this is called blanching).
  28. 28. Drain the water.
  29. 29. Let the potatoes and peas drain.
  30. 30. Whisk crème fraîche and eggs well in a bowl.
  31. 31. Season the cream with salt and pepper.
  32. 32. Fold the thin rings of the green spring onions into the cream.
  33. 33. Spread the cooled minced meat evenly over the tart base.
  34. 34. Layer the potato slices and peas on top of the meat.
  35. 35. Pour the crème fraîche mixture over the potatoes.
  36. 36. Slice the mozzarella.
  37. 37. Place the mozzarella slices on top of the tart.
  38. 38. Bake the tart in the oven for about 30 to 40 minutes.
  39. 39. Bake the tart until it is golden brown.
  40. 40. Cover the crust with aluminum foil if it gets too dark.
  41. 41. Let the tart cool down slightly after baking.
  42. 42. Cut the tart into pieces.
  43. 43. Serve the tart lukewarm or cold.

Nutrition per serving