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New Potato, Shallot & Manouri Tart

This comforting tart features layers of thinly sliced new potatoes, caramelized shallots, and creamy Manouri cheese, creating a delightful dish perfect for family dinners or gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Brunch, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g New Potatoes Thinly sliced for even cooking; can substitute with red potatoes.
  • 2 Large Shallots Can swap with yellow onions in a pinch.
  • 200 g Manouri Cheese Can substitute with feta cheese.
  • 1 Sheet Flaky Pastry Puff pastry recommended; gluten-free options available.
  • 3 Large Eggs Acts as a binder; aquafaba can be a plant-based substitute.
  • 200 ml Heavy Cream Use coconut cream for a dairy-free option.
  • to taste Salt and Pepper Essential for flavor enhancement.
  • to taste Fresh Herbs (like thyme or parsley) Use for garnish and freshness; dried herbs can be a substitute.

Method
 

Preparation
  1. Preheat your oven to 200°C (400°F).
  2. In a pan over medium heat, sauté the sliced shallots until caramelized, about 10 minutes.
  3. In a mixing bowl, whisk together eggs, heavy cream, salt, and pepper until well combined.
  4. Roll out the flaky pastry and line a tart pan with it, pressing gently into the edges.
  5. Layer the sliced new potatoes evenly over the pastry, followed by the caramelized shallots and crumbled Manouri cheese.
  6. Pour the egg and cream mixture over the layers, ensuring everything is adequately coated.
Cooking
  1. Bake in the preheated oven for about 30-35 minutes or until the tart is set and golden brown.
  2. Let it cool slightly before cutting into wedges.
  3. Garnish with fresh herbs before serving.

Notes

Pair with a light salad or breakfast sides. Store leftovers in an airtight container in the refrigerator for up to 3 days. Can freeze for up to 2 months.