Introduction
When you’re faced with a nearly empty fridge and little desire to tackle a complex recipe, this 3-Ingredient Potato Tart comes to the rescue! This ingenious creation transforms humble potatoes, eggs, and feta cheese into an impressive savory tart that’s deceptively simple yet bursting with flavor. Perfect for busy weeknights or impromptu gatherings, this gluten-free wonder requires no special baking skills and minimal preparation. The golden potato base forms a naturally delicious “crust,” while the fluffy egg filling and tangy feta topping create a perfect harmony of textures and tastes. Ready in just 30 minutes of total cooking time, this versatile tart proves that sometimes the simplest combinations yield the most satisfying results.
Ingredients
- 1 large potato (approximately 250-300g or 9-10.5 oz)
- 4 large eggs
- 200g (7 oz) feta cheese (plain or herb-flavored)
- Salt and pepper to taste (optional)
- Fresh chives for garnish (optional)
US/Metric Conversions:
- 1 large potato = approximately 9-10.5 oz (250-300g)
- 4 large eggs = approximately 8 oz (224g) without shells
- 200g feta cheese = 7 oz or about 1⅓ cups crumbled
Instructions
Preparing the Potato Base
- Preheat your oven to 200°C (400°F).
- Line a 23-25 cm (9-10 inch) tart pan or pie dish with baking paper.
- Peel the potato and cut it into medium-thick slices (approximately 3-4 mm or ⅛ inch thick).
- Arrange the potato slices in the bottom of the prepared pan, slightly overlapping them to create a solid base, similar to a pie crust.
- Place in the preheated oven and bake for approximately 15 minutes, until the potatoes begin to soften and lightly brown.
- Remove from the oven and allow to cool slightly. This cooling step is crucial as it prevents the eggs from cooking immediately upon contact.
Preparing the Filling
- While the potatoes are baking, vigorously whisk the 4 eggs in a bowl until frothy. This incorporates air into the mixture, creating a lighter texture.
- Season with salt and pepper if desired (optional, especially if using flavored feta).
- Cut the feta cheese into slices or cubes, depending on your preference.
Assembling and Baking the Tart
- Once the potato base has cooled slightly but is still warm, pour the whisked eggs evenly over the potatoes.
- Arrange the feta cheese pieces on top of the egg mixture.
- Return the tart to the oven and bake for an additional 10-15 minutes at 200°C (400°F), until the eggs are set and the top is golden brown.
- Remove from the oven and let rest for 5 minutes before serving.
- If desired, sprinkle freshly chopped chives over the top for added color and flavor.
Nutritional Information and Timing
Nutritional Information (per slice, assuming 6 slices):
- Calories: 165
- Protein: 10g
- Fat: 10g
- Carbohydrates: 9g
- Fiber: 1g
- Sodium: 380mg (varies based on feta cheese used)
Timing:
- Preparation: 5-10 minutes
- First baking (potato base): 15 minutes
- Cooling time: 5 minutes
- Second baking (complete tart): 10-15 minutes
- Total time: 35-45 minutes
- Servings: 4-6 portions
Cooking Tips and Tricks
- Perfect Potato Slices: Cut potato slices to an even thickness (about 3-4mm) to ensure uniform cooking. Too thin and they’ll crisp like chips; too thick and they won’t cook through.
- Whisking Technique: Whisk eggs vigorously for at least 1-2 minutes to incorporate air, which creates a fluffier texture in the finished tart.
- Testing Doneness: The tart is ready when the center is set but still has a slight jiggle. Insert a knife in the center – it should come out clean with no runny egg.
- Pan Selection: While a tart pan works best for presentation, any oven-safe dish with low sides will work. A cast-iron skillet creates beautiful crispy edges.
- Preventing Sticking: Ensure your parchment paper extends up the sides of the pan for easy removal after baking.
- Potato Selection: Starchy potatoes like Russets work best for creating a sturdy base, while waxy varieties like Yukon Gold provide a creamier texture.
Variations and Substitutions
Cheese Options:
- Replace feta with goat cheese for a creamier, tangier flavor
- Try grated Gruyère or Comté for a nutty taste
- Use mozzarella for a milder, stretchier cheese experience
- Mix in 2 tablespoons of grated Parmesan for added umami
Potato Alternatives:
- Sweet potatoes create a colorful base with a hint of sweetness
- Mix potato with thinly sliced zucchini for added nutrients
- Use a combination of potato and parsnip for a more complex flavor
Flavor Enhancements:
- Add 1 teaspoon of dried herbs like thyme, oregano, or herbs de Provence
- Mix 1 clove of minced garlic into the egg mixture
- Sprinkle with smoked paprika before baking for a subtle smoky flavor
- Add 2 tablespoons of chopped sun-dried tomatoes between potato and egg layers
Additional Vegetables:
- Layer thin slices of tomato on top before baking
- Add sautéed mushrooms, spinach, or caramelized onions
- Include leftover roasted vegetables between the potato and egg layers
Common FAQs
Q: My potato base isn’t crisp enough. What went wrong?
A: The potato base in this tart is meant to be tender rather than crisp. However, if you prefer a firmer base, you can prebake the potatoes for an additional 5 minutes and make sure to pat them dry before arranging them in the pan.
Q: Can I prepare this tart ahead of time?
A: Yes! You can prebake the potato base up to a day ahead and store it covered in the refrigerator. Add the egg and feta when you’re ready to bake. Alternatively, the fully baked tart can be prepared up to 3 days in advance and stored refrigerated.
Q: Is this recipe suitable for freezing?
A: While it’s best enjoyed fresh, you can freeze portions of the baked tart for up to 1 month. Wrap individual slices tightly in plastic wrap and then foil. Thaw in the refrigerator overnight and reheat in a 350°F (180°C) oven for 10-15 minutes.
Q: How can I tell if my eggs are whisked enough?
A: Properly whisked eggs should be pale yellow in color and significantly increased in volume, with a light, frothy texture. When you lift the whisk, the eggs should fall in ribbons.
Q: Can I use egg whites or egg substitutes in this recipe?
A: Yes, you can use 8 egg whites instead of 4 whole eggs for a lower-fat version. Alternatively, commercial egg substitutes can work, though the texture may be slightly different.
Storage and Make-Ahead Tips
Short-term Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The tart tastes delicious cold, at room temperature, or reheated.
Reheating Guidelines: To reheat, place slices in a preheated 350°F (180°C) oven for 5-10 minutes until warmed through. Avoid microwave reheating which can make the texture rubbery.
Make-Ahead Components:
- The potato base can be prebaked and refrigerated for up to 24 hours before adding the egg mixture and final baking.
- Eggs can be whisked and stored in a covered container in the refrigerator for up to 24 hours.
- Feta can be cut ahead of time and stored in an airtight container.
Serving Suggestions: For a complete meal, serve with a simple green salad dressed with lemon vinaigrette. The tart is excellent for brunches, picnics, or as part of a buffet since it’s delicious at any temperature.
Portioning for Events: For appetizer portions, cut into small squares or triangles. One tart can yield approximately 12-16 appetizer servings.
This incredibly versatile 3-ingredient potato tart is proof that delicious, satisfying meals don’t require extensive preparation or a long list of ingredients. Its simplicity makes it perfect for beginner cooks, while its adaptability allows more experienced cooks to customize it based on what’s available in the kitchen. Whether you’re cooking for a quick weeknight dinner, preparing a budget-friendly meal, or accommodating guests with dietary restrictions, this gluten-free, flour-free tart delivers exceptional flavor with minimal effort. It’s a true testament to how humble ingredients can transform into something truly special with just a little culinary creativity.
