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Knust kartoffeltærte med salsiccia og grøntsager – Tærte med kartoffelbund
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Salsiccia and Vegetable Tart with a Potato Crust - Smashed Potato Tart with Salsiccia

Recipe for an easy tart with a potato crust and salsiccia - Smashed potato tart with vegetables and salsiccia.
Course Main course
Cuisine Danish
Nøgleord Gluten-free, Potato tart, Puff pastry tart
Total Time 1 hour 30 minutes
Servings 6 people
Calories 376kcal

Ingredients

Filling

  • 300 g salsiccia
  • 1 onion, finely chopped
  • 5 cloves garlic, finely chopped
  • 1 leek, sliced
  • 200 g mushrooms, cut into small dice
  • 2 carrots, cut into small dice
  • 1/2 courgette, cut into small dice
  • 3 celery sticks, cut into small dice
  • or 650 g other mixed vegetables (in addition to the onion/garlic)
  • 1/2 tsp rosemary
  • 1/2 tsp thyme

For the base and topping

  • 750 g boiled potatoes
  • 5 eggs
  • 100 ml milk or cream
  • 30 g parmesan, finely grated (optional)
  • 70 g mozzarella, grated
  • Salt and freshly ground pepper
  • Oil

Instructions

  • Heat a splash of oil in a frying pan and brown the salsiccia meat well.
    If you are using salsiccia sausages, start by slitting the casings and squeezing out the meat. Chop it coarsely or break it up between your fingers.
  • Add the onion, garlic, leek and mushrooms and fry until the onion is translucent.
  • Then add the remaining vegetables to the pan - carrots, courgette and celery. Season with thyme, rosemary, salt and freshly ground pepper and let it fry for just under 5 minutes.
  • Line a springform tin with baking paper - press it well into the corners - and spray with a little cooking spray or brush with a little oil.
    The springform tin should be about 22 cm in diameter.
  • Tip the boiled potatoes into the springform tin and press them out with the base of a glass so they cover the bottom completely and the potatoes also line the sides of the tin. Press them out well so there are no gaps in the base. Season with salt.
    I rub the glass with a little oil so the potatoes do not stick to it.
  • Whisk the eggs with the milk (or cream) and parmesan, and season with a little salt and freshly ground pepper.
  • Spoon the filling into the potato base, scatter the mozzarella over the top and pour the egg mixture over. If you like, use 2 forks to stir the top around a little.
  • Bake the potato tart in a preheated oven at 180°C, conventional (top and bottom heat), for about 45-50 minutes.
  • Let the tart rest for 10-15 minutes before slicing and serving.

Nutrition

Calories: 376kcal | Carbohydrates: 32g | Protein: 21g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 180mg | Sodium: 522mg | Potassium: 1052mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4159IU | Vitamin C: 34mg | Calcium: 212mg | Iron: 3mg