The potato tart is a simple yet rich dish that combines the softness of potatoes with the crunchiness of the gratin surface.
A crispy layer of potatoes covered with a tasty batter and grated Parmesan cheese.
The aroma it emits during cooking is enveloping.
The final result is a tart that slices easily, with a perfect contrast between a crispy exterior and a tender heart.
Easy and quick to prepare, it is suitable for the whole family and can be served as an appetizer or main dish.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for preparing the potato tart
- 14 oz potatoes
- 1 cup flour
- 3/4 cup milk
- 3 oz pecorino cheese
- to taste fine salt
- to taste extra virgin olive oil
Tools
- 1 Mandoline
- 1 Baking Pan
- 1 Brush
- 1 Bowl
- 1 Whisk
Steps for preparing the potato tart
Start by peeling the potatoes. It’s essential to use quality potatoes, ideal for being cut thin without breaking. After peeling them, rinse under running water to remove any soil residues.
Using a mandoline or a sharp knife, slice the potatoes thinly, ideally 1/16 to 1/8 inch thick. The mandoline is preferable because it ensures uniform thickness, which is crucial for even cooking. Thin slices allow the potatoes to cook well and blend with the batter without being raw inside.
In a large bowl pour the flour and add the milk and salt. Mix well with a whisk until a smooth batter is obtained. The batter should be fluid and lump-free, with a consistency similar to a light cream.
Take a rectangular or round baking pan, preferably non-stick, and generously grease it with olive oil.
Arrange the potato slices in the pan, I used a 9.4 inch diameter pan, evenly, slightly overlapping them. The potatoes should form a uniform layer that covers the entire surface of the pan.
After arranging the potatoes, pour a thin layer of batter. The batter should completely cover the potatoes, penetrating between the slices to bind them together during cooking. Season with a drizzle of extra virgin olive oil and grated pecorino cheese.
Preheat the static oven to 392°F. The oven must be well-heated before inserting the pan to ensure even cooking.
Bake the pan and cook for about 30 minutes or in an air fryer at 392°F for 18 minutes or until golden. The cooking time may vary depending on the thickness of the potatoes and the power of the oven. It is important to monitor the cooking.
The result should be golden and crispy. If necessary, you can extend the cooking by a few minutes.
Once removed from the oven, let it rest for a few minutes in the pan. This allows the consistency to stabilize and makes cutting easier.Enjoy from Barbara!
Storage
Let it cool completely at room temperature before placing it in the refrigerator. This prevents condensation, which could overly soften the crispy crust.
Let it cool completely at room temperature before placing it in the refrigerator. This prevents condensation, which could overly soften the crispy crust.
Wrap the potato tart in plastic wrap or transfer it to an airtight container. This will protect it from absorbing odors of other foods in the refrigerator.
It keeps well in the fridge for 2 days. After this period, the texture might start to change, becoming softer and less appealing.
To enjoy the potato tart stored in the fridge, reheating is recommended to restore its crispness. Reheat in the oven at 356°F for 10-15 minutes in a static oven or at 320°F for 4 minutes in an air fryer.
