Potato and Onion Tart with Salmon Caviar

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Potato and Onion Tart with Salmon Caviar
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
252
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories252 kcal(12 %)
Protein5.3 g(5 %)
Fat18.7 g(16 %)
Carbohydrates16 g(11 %)
Author of this recipe:

Ingredients

for
12
For the crust
200 grams
150 grams
cold Butter (cubed)
1
1 tablespoon
cold Water
1 teaspoon
For the filling
2
starchy Potatoes
4
1 tablespoon
200 grams
2
medium Eggs
1 bunch
for garnish
50 grams
Preparation

Kitchen utensils

1 Mixing bowl, 1 piece Plastic wrap, 1 piece Parchment paper, 1 Fluted tart pan, 1 Peeler, 1 Grater

Preparation steps

1.

For the crust: Combine the flour and salt in a large bowl. Add the egg yolk, cold water and butter and mix everything together using a pastry cutter or two forks. Quickly knead with hands to form a smooth  dough, wrap with plastic wrap and refrigerate for about 30 minutes. 

2.

Roll the dough out onto a floured surface and press into a 26 cm (approximately 10 inches) diameter tart pan. Trim the excess dough with the back of a knife, cover with parchment paper and fill with pie weights or dried beans. Bake in an oven preheated to 200°C/180°C convection/gas mark 3-4 (approximately 400°F/350°F convection) for 10-12 minutes. 

3.

For the filling: Rinse, peel and coarsely grate the potatoes. Peel and finely chop the onion. Heat the olive oil in a large pan and sauté the potatoes and onion for 6-8 minutes, until golden brown. Season with salt and pepper, remove from heat and let cool. 

4.

Whisk the herb crème fraîche and eggs together until smooth. Stir in the potatoes and onion. Rinse the dill, pat dry, chop finely and stir into the potato mixture. 

5.

Remove the pie weights and parchment paper from the crust and pour in the filling. Bake at 180°C/160°C convection/gas mark 2-3 (approximately 350°F/325°F convection) for 30-40 minutes. Remove from the oven and cool on a wire rack. Garnish the tart with lemon slices, salmon caviar and dill sprigs.