You’ll love this potato and cheese tart with sweet paprika! It does not only taste amazing, but it looks great too! The sweet potatoes add some extra color and sweetness!
I first made this potato and cheese tart for the AcasaTV video interview ( you can watch it here ). Since then, I made it three more times and it has become one of my favorite recipes! As most of my recipes, this potato and cheese tart is super easy to make so you won’t need any special skills. Basically, the mandoline will do the hard work.
For some extra sweetness and color, I also added sweet potatoes. Can you believe this was the first time I ever tried sweet potatoes?! I like them a lot! They taste like pumpkin and go great with regular potatoes in this recipe.
P.S. Liked this recipe? You should also try my Cauliflower and Cheese Casserole recipe.
Potato and Cheese Tart
You'll love this potato and cheese tart with sweet paprika! it does not only taste amazing, but it looks great too! The sweet potatoes add some extra color and sweetness!
Ingredients
- 2 thin skin white potatoes, unpeeled and very well rinsed
- ½ sweet potato, peeled
- 2 eggs
- 50-75g (⅓-½ cup) grated feta cheese
- 1 small onion
- 1 tsp thyme
- sea salt and pepper, to taste
- sweet paprika
- chopped fresh greens: parsley, ramps, green onions, chives – for garnish
- 1 tsp olive oil
Instructions
- Using a mandoline, start slicing the potatoes and onion. If you don’t have a mandoline you can just slice them the usual way, by using a knife but it’s more complicated. A mandoline will save you a lot of time + all slices will have the same thickness.
- Spray the casserole with some olive oil.
- Place the white potato slices in the casserole in a circular way, one on top of half of the other, just like you do when you make apple pie for example. Add sliced sweet potato and onion, randomly, between the white potato slices.
- In a separate bowl, whisk 2 eggs. Add grated feta cheese, salt, pepper, thyme. Pour this mixture ver the potatoes in the casserole. Using a fork, try to disperse the mixture so that most of the slices will be covered.
- Place in preheated oven at about 180ºC/356ºF and cook for 30-35 minutes. Check if ready using a fork. If the potatoes are tender, it’s ready!
- When ready, leave it a bit to cool. Remove from form and sprinkle with sweet paprika and fresh herbs.
Nutrition Information
Yield
6Amount Per Serving Calories 723Total Fat 53gSaturated Fat 36gTrans Fat 0gUnsaturated Fat 14gCholesterol 272mgSodium 2250mgCarbohydrates 25gFiber 2gSugar 12gProtein 38g
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy. I encourage you to make your own calculations using your preferred nutrition calculator.
Anna
Thursday 19th of July 2018
The sweet potatoes really make a difference. Love this recipe!!
And I also love your blog. Keep up the good work!
Ruxandra Micu
Thursday 18th of October 2018
Thank you! :) Glad you liked the recipe!
Ionela
Saturday 13th of July 2013
Pentru ca am revenit la lactate, am facut in sfarsit tarta. Buna! Foarte buna! Cartofii i-am feliat cu un peeler :D
Ruxandra
Sunday 14th of July 2013
Ma bucur mult ca ti-a placut! Apropo de peeler, e din acela cu care poti face si spaghete de dovlecei? Caut de ceva vreme si nu am gasit :(
cristina
Sunday 31st of March 2013
nu pare greu deloc , datorita tie s- ar putea sa ma apuc si eu gatit :d...siii...felicitari pentru interviu :)
Gourmandelle
Monday 1st of April 2013
Multumesc! Chiar se face ff usor mai ales daca ai razatoare pt feliat cartofii. Daca nu, dureaza mai mult prin metoda clasica dar tot usor e :D Ma bucur mult! Sa imi zici cum ti-a iesit :)
Mama B @ My Edible Journey
Wednesday 27th of March 2013
That looks delicious. It would make a fabulous brunch dish or barbecue party side dish. Thanks for sharing.
Gourmandelle
Thursday 28th of March 2013
Thanks! I'm really glad you like it :D
Becca @ Amuse Your Bouche
Monday 25th of March 2013
This looks so good, and I just so happen to have everything I need in the fridge! Might make this very soon :)
Becca @ Amuse Your Bouche
Saturday 6th of April 2013
Just wanted to let you know that I used your recipe the other day :) I adapted it a bit, using smoked paprika and serving it more as a potato bake than a tart, but it probably tasted very similar. It was amazing! Thanks so much for the recipe :)