We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    8
  • Pinterest
    12
  • Save
    7
  • WhatsApp
  • Print
    12

Potato, Sweet Potato and Cauliflower Tart

  • Prep 30 min
  • Total 1 hr 30 min
  • Ingredients 12
  • Servings 6

Ingredients

3
medium waxy potatoes
1/2
sweet potato or yam
2
garlic cloves
1/2
white onion
8
green olives
1/2
cauliflower
Olive oil
Salt and pepper, to taste
Thyme, to taste
1
cup heavy cream
1-2 cups grated parmesan cheese
1
tablespoon butter

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Once the tart is cool, you can cover it with aluminum foil and keep it in the fridge for up to 3 days. To reheat, cut the slice you want to eat, and heat it in the oven at 350ºF until completely hot (sometimes it feels hot on the outside, but remains cold on the inside).

Peruvians love making potato tarts at home, especially to accompany other traditional dishes, like rocoto relleno. I absolutely love potato tarts, either on their own, or with a salad on the side. My favorite part is the golden and slightly crunchy top layer! I like to play with the recipe all the time, experimenting with all kinds of ingredients (like the addition of cauliflower, sweet potato and olives here), and even making it vegan sometimes. You can try your own combinations, as well!

You can add layers of tomato slices, fried onion, and other types of cheese to this tart, too. You can also use any herb you have in hand instead of thyme.

To make it vegan, skip the cream and cheese, and add vegetable stock instead.

Directions

  • 1 Preheat oven to 350ºF.
  • 2 Peel and thinly slice the potatoes, sweet potato, garlic, onion, and olives.
  • 3 Thinly slice the cauliflower florets with a knife.
  • 4 Grease a 8x8 baking pan with olive oil. Start making layers of potato, sweet potato, cauliflower, olives, garlic, and onion; sprinkling with salt, pepper, and thyme between layers.
  • 5 When you're finished, season one more time, cover everything with cream, and then with grated parmesan cheese.
  • 6 Sprinkle butter all over the pan, and cover everything with aluminum foil.
  • 7 Bake for 40 minutes, remove the aluminum foil, and bake for another 20 minutes.
  • 8 Insert a knife, and if it goes through smoothly, it means the tart is ready.
  • 9 Turn the oven off, and cool the tart on a cooling rack.

Peruvians love making potato tarts at home, especially to accompany other traditional dishes, like rocoto relleno. I absolutely love potato tarts, either on their own, or with a salad on the side. My favorite part is the golden and slightly crunchy top layer! I like to play with the recipe all the time, experimenting with all kinds of ingredients (like the addition of cauliflower, sweet potato and olives here), and even making it vegan sometimes. You can try your own combinations, as well!

Rate and Comment

Morena Escardo Morena Escardo
November 2, 2015

Peruvians love making potato tarts at home, especially to accompany other traditional dishes, like rocoto relleno. I absolutely love potato tarts, either on their own, or with a salad on the side. My favorite part is the golden and slightly crunchy top layer! I like to play with the recipe all the time, experimenting with all kinds of ingredients (like the addition of cauliflower, sweet potato and olives here), and even making it vegan sometimes. You can try your own combinations, as well!