John Myers
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Potato Tart with Sun-dried Tomatoes and Gremolata
The perfect potato tart with sun-dried tomatoes and gremolata recipe with a picture and simple step-by-step instructions.
shortcrust
- 250 g Flour
- 100 g Lowfat quark
- 100 g Cold butter
- 1 Egg yolk
- 1 pinch Salt
- 1 pinch Nutmeg
Covering and casting
- 400 g Waxy potatoes
- 5 Dried tomatoes in herbal oil
- 100 ml Cream
- 2 Eggs
- 100 g Grated pecorino
- Salt
- Pepper
Gremolata
- 1 bunch Leaf parsley, finely chopped
- 3 Garlic cloves, finely chopped
- 1 Lime, the zest
- 2 tbsp Olive oil
- Salt
shortcrust
- Put the flour in a bowl along with the egg yolks, low-fat quark, a pinch of salt and nutmeg. Spread the cold butter in flakes around the edge and then knead into a smooth dough. Wrap it in cling film and let it rest for 2 hours in the refrigerator.,
Covering and casting
- Peel and roughly grate the potatoes. Finely dice the tomatoes. Mix the cream with the eggs and season with salt and pepper.
Gremolata
- Put the chopped parsley in a bowl along with the chopped garlic and the lime zest. Add the olive oil, mix and season with salt.
Assembly and completion
- Preheat the oven to 180 degrees. Roll out the shortcrust pastry thinly and place in a tart pan and prick the base several times with a fork. Place the grated potatoes on top and season a little salt and a little nutmeg. Spread the dried tomato cubes over it and pour the glaze over it and finally pour the cheese over it and then bake 40 – 45 in the oven.
- Then take it out of the oven, let it rest for 5 minutes and then divide it into portions and serve with the gremolata.
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