The potato tart and red onion is an easy and tasty appetizer. Perfect for aperitif, it is prepared with a few ingredients. For my taste, the best thing is to serve it warm, but it’s not bad cold either. Thinly sliced potatoes, onions, parmesan, a drizzle of oil, a tasty layered overlap: soft and crunchy at the same time, the potato tart is definitely worth trying!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2/4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 potatoes (medium size)
- 2 red onions from Certaldo (or from Tropea)
- to taste grated parmesan
- to taste dried oregano
- to taste extra virgin olive oil
Tools
As a baking sheet, I used the oven tray and assembled my tart directly on a sheet of parchment paper.
- 1 Peeler
- 1 Mandoline
- 1 Oil Sprayer
- 1 Baking Sheet
- 1 Parchment Paper
Steps
Peel the potatoes and slice them thinly with a mandoline. Peel the onions and slice them thinly. Line a baking sheet with a sheet of parchment paper and arrange a layer of potatoes (I chose to make it round, but you can make it rectangular as well). Spray with a little oil and sprinkle with grated parmesan. Continue with the layers until the ingredients are used up. On the top, also add the dried oregano and onions. Finish with a little oil and grated parmesan. If you want, you can add salt. For me, the saltiness of the parmesan is sufficient. Bake the potato tart in the oven at 350°F for 50 minutes.
Notes
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