This potato tart is the easiest, most delicious recipe you’ll ever find. It only takes five ingredients to prepare. And if you have leftovers, there are very easy to transform into a breakfast or lunch dish.
About this recipe
I love recipes like this, easy, delicious, and perfect for any time of the year or the day. This potato tart with sweet potatoes and red onion is perfect if you dislike mashed potatoes or need a delicious side dish.
How to make a savory sweet potato tart?
It is as easy as thinly slicing potatoes, sweet potatoes , and red onion. Then seasoning with salt, rosemary, and olive oil.
The next step is to layer the potatoes, sweet potatoes , and onion in a cast iron pan, finish it by drizzling it with olive oil, and then popping it into the oven.
- You can make it just with potatoes and red onions, but I like to add the nutritional powers of sweet potatoes. And, if we put the two together, we have a delicious, powerful, healthy, easy-to-prepare potato tart
- I like to use red onions in this recipe, but any type will work. Use Vidalia onions; yellow onions or even white onions work great here.
- Same with the dried herbs, feel free to use thyme or oregano; even herbs de Provance will do wonders in this recipe.
Tips to make the perfect crustless potato tart
- A good tip to make this dish would be to cut all the vegetables with a similar thickness. Use a sharp knife, a food processor , or a mandoline to make the cuts as even as possible.
- This potato tart takes some time in the oven, so plan ahead.
- This vegan potato casserole is, at its best, freshly made.
- Store the leftovers in an airtight container in the fridge; it will last 3 days.
What to serve with it?
For dinner. Serve as a side dish for the vegan meatloaf or vegan meatballs. It would also be delicious with a good chopped salad.
How to transform the leftovers
- Sharp knife
- 1 10-in cast iron pan
- 1 medium red onion sliced
- 2 large potatoes sliced. Yukon or Russet are best.
- 2 large sweet potatoes sliced
- a sprig of rosemary
- olive oil
- Preheat the oven to 350ºF.
- Slice the potato, onion, and sweet potato. Use a mandolin, a food processor, or a knife. Try to achieve even thickness on all three vegetables.Season them with oilive oil and a good pinch of salt
- To assemble the tart, put a teaspoon of olive oil in the bottom of a cast-iron pan or baking dish. Then a layer of sliced potatoes, sprinkle some salt, rosemary, and half a teaspoon of olive oil.
- Do the same with the onion layer and the sweet potatoes layer until you are done. Finish with a potato layer.
- Cover and bake until you stick a fork to the potatoes and offer no resistance; this means they are perfectly cooked.Uncover and bake until the top layer is golden and delicious.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.