Potato Tart with Cheese (GF & No Crust)

This potato and cheese tart is a crustless layered bake of thinly sliced white potato, sweet potato, and red onion, set with whisked eggs and grated feta, then finished with thyme and smoked paprika. It bakes at 180C/356F for 30 to 40 minutes until the potatoes turn tender. It is vegetarian and needs no pastry.

My journey with this potato and cheese tart began during the AcasaTV video interview, and since then I have recreated it three more times. It has effortlessly secured its place as one of my go-to recipes. True to my cooking style, this tart is incredibly simple to prepare and requires no specialized culinary skills, especially once you have a mandoline doing the slicing for you.

Adding sweet potato was a revelation for me. Surprisingly, it was my first encounter with this delightful ingredient, and its pumpkin-like sweetness sits beautifully next to the plain white potato. That little contrast is the reason this version stays on rotation in my kitchen rather than a plain potato bake.

This Recipe Works If You Need

• A vegetarian main that uses pantry-and-fridge basics: potatoes, eggs, feta, an onion.
• A no-crust, no-fuss bake when you do not want to deal with pastry or rolling dough.
• A dish that looks impressive enough for guests but takes minutes of hands-on work.
• A way to use up that half sweet potato or the odd potatoes sitting in the drawer.
• A meatless side that pairs with a salad or a bowl of soup for a full meal.

Why You’ll Love This Recipe

• No crust, no skill needed. You layer slices, pour over an egg-and-feta mixture, and bake. There is nothing to knead, blind-bake, or get right.
• Two potatoes, two textures. White potato gives you the savory backbone while sweet potato adds a gentle, pumpkin-like sweetness that keeps every bite interesting.
• The mandoline does the work. Uniform thin slices cook evenly and give you those neat, overlapping layers that make the tart look the part.
• Smoked paprika at the end. Sprinkling it after baking keeps the smoky aroma bright instead of dulling it in the oven.
• Naturally vegetarian and crowd-friendly. Feta and eggs hold it together so it slices cleanly, warm or at room temperature.

Ingredient Notes

White potatoes are the base, and I leave the thin skin on, so wash them very well. Choose firm potatoes with thin, unblemished skin and no green patches or sprouting eyes. A higher-starch or all-purpose potato slices cleanly on a mandoline and turns tender without falling apart in 30 to 40 minutes.

Sweet potato brings the sweetness and color that set this tart apart. You only need half a large one, peeled. Pick a firm sweet potato that feels heavy for its size, with smooth skin and no soft or shriveled spots. Because it is denser than white potato, slice it just as thin so both cook in the same time.

Eggs are the binder. Two whisked eggs hold the slices together so the tart slices cleanly once it has rested. Whisk them well before adding the feta so the custard sets evenly through the layers.

Feta cheese brings the salt and tang. Grating it, rather than crumbling, lets it melt into the egg mixture and coat the potatoes more evenly. A block of feta in brine has better flavor and texture than the pre-crumbled tubs, which can be drier. Go easy on added salt, since feta is already salty.

Red onion is sliced and tucked randomly between the potato layers. Its mild sweetness softens as it bakes. Slice it thin on the same mandoline so it cooks through rather than staying sharp and raw.

Thyme and smoked paprika carry the flavor. Thyme goes into the egg mixture, while the smoked paprika is sprinkled on at the very end so its smoky aroma stays vivid. Use a true smoked paprika rather than plain sweet paprika; the difference is exactly what gives the tart its character.

Tips

• Use a mandoline for even slices. Slices of the same thickness cook at the same rate, so nothing is raw in the middle while the edges overbake. A knife works, but it is slower and harder to keep consistent.
• Layer the white potato like an apple pie. Overlap each slice on top of half of the one before it in a circular pattern, then scatter the sweet potato and onion between the layers. This is what gives the finished tart its tidy look.
• Disperse the egg mixture with a fork. After you pour the egg and feta over the top, use a fork to nudge it down so most of the slices are coated rather than leaving a pool sitting on the surface.
• Test with a fork, not the clock. The tart is done when a fork slips easily into the potatoes. If they still resist, give it more time; 30 to 40 minutes is a range, not a fixed number.
• Let it rest before unmolding. Leaving it to cool a little lets the egg set firm, so it holds together when you remove it from the form and slice it.

Substitutions and Variations

• Make it vegan. For a vegan version, skip the eggs and feta and add my vegan bacon for a smoky, savory layer instead.
• Swap the onion. A yellow or white onion works in place of red; it will taste a touch sharper but mellows the same way once baked.
• Change the herbs. Thyme is what I use, but rosemary or oregano also sit well with potatoes and feta. The parsley garnish at the end is flexible too.
• All white potato. If you do not have sweet potato, use only white potatoes. You lose the sweet contrast, so it becomes a more classic potato and cheese tart.

Storage and Make Ahead

Store leftovers covered in the fridge for up to three days. Because the egg has set, the tart slices cleanly once cold and reheats well in the oven or a covered pan; the microwave works too, though it softens the edges. It is also good at room temperature, which makes it easy to prep ahead for a lunch or a buffet. Sprinkle the smoked paprika and fresh parsley on just before serving so they stay vivid.

If you love this kind of crustless, savory bake, try my Mediterranean tomato tart, my zucchini and asparagus tart, or the mushroom blue cheese tart. For the vegan layer mentioned above, here is my vegan bacon, 5 ways.

Potato Tart with Cheese

Indulge in the delightful flavors of this cheesy potato tart with a hint of smoked paprika! Not only does it boast a tantalizing taste, but its vibrant presentation is sure to captivate your senses.

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Rate

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Choose Serving Size 4

Ingredients 

• 2 potatoes white, with thin skin, unpeeled and very well washed
• ½ sweet potato large, peeled
• 2 eggs
• ½ cup feta cheese grated
• 1 onion red, sliced
• 1 tsp thyme
• 1 tsp smoked paprika
• 3 Tbsp parsley chopped, for garnish
• 1 Tbsp olive oil
• salt and pepper to taste

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 30-40 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 smoked paprika and fresh herbs.

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