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Sunday, March 14, 2010

Potato Tart




From the kitchen of One Perfect Bite...I've been looking for something that I could serve with eggs on a leisurely Sunday morning. This creation is basically a breakfast pizza that uses thin sliced potatoes as its crust. The concept of potato pizzas is not new, and the ingredients used to make them are as varied as the cooks who assemble them. I've used the most simple of ingredients to assemble mine and this particular version is much like an Italian tomato pie. I have another version that uses ingredients associated with Mexican cooking for a pie with a more south of the border flair. The basic difference between the two is the type of cheese and sausage used to assemble the pie. This is not the easiest of dishes to prepare. It requires a lot of peeling, slicing and dicing that will be off-putting to some, but much of the work can be done prior to assembly if a little care is taken with ingredient storage. The potatoes are the real culprit. They'll begin to oxidize and turn gray soon after they're sliced. I've found this can be prevented if they are covered with acidulated water and refrigerated. Simply add a tablespoon of lemon juice to the water covering the potatoes to hold graying at bay. The potatoes and tomatoes must be as dry as possible before they are baked. I use a mandolin to slice the potatoes. It's not necessary to slice them this way, but you will get more uniform slices if the proper equipment is used. When I make this tart, I prepare all the ingredients ahead of time and don't do any assembly until I'm ready to begin cooking. I have a friend who assembles and cooks the tart the night before she plans to serve it. She reheats it a microwave just before serving. I must admit it tastes just fine when prepared this way, but color and texture are affected. Bob and I had this for a late breakfast this morning. I topped our slices with eggs, fried for him and poached for me. It was a quite pleasant way to begin the day. Here's the base recipe.

Potato Tart...from the kitchen of One Perfect Bite

Ingredients:
1 tablespoon olive oil
1/2 pound smoked garlic sausage, thinly sliced
1 pound Idaho potatoes, peeled and thinly sliced
1-1/2 pounds Roma tomatoes, cut in 1/2-inch slices
1/4 teaspoon dried oregano
1 teaspoon Kosher salt
1/4 to 1/2 teaspoons coarsely cracked black pepper
1-1/4 cups shredded Provolone cheese
1/4 cup Grated Parmesan cheese

Directions:
1) Preheat oven to 400 degrees F. Spray a 9 x 13 x 2-inch pan with nonstick spray. Set aside.
2) Heat oil in a 12-inch skillet. Add sausage and cook for 3 minutes, turning occasionally. Remove from pan with slotted spoon and transfer to paper toweling to drain. Working in batches, add potatoes and cook until tender and lightly browned, about 5 minutes. Remove from skillet and spread in prepared baking pan. Top with sausage. Cover with sliced tomatoes. Sprinkle with oregano and salt and pepper. Spread grated cheeses over tomato layer.
3) Bake for 25 minutes. Let sit for 10 minutes before cutting into serving pieces. Transfer carefully to individual plates. Yield: 4 to 6 servings.

You might also enjoy these recipes:
Potatoes Anna - One Perfect Bite
Savory Roasted Potatoes for a Crowd - One Perfect Bite
Caramelized Potatoes - One Perfect Bite

34 comments :

lk (Healthy Delicious) said...

what a great idea to use potatoes as the crust!! I've been seeing lots of breakfast pizzas around lately, but nothing like this at all. So creative! I bet its a lot healthier than a doughy crust too

Hungry Dog said...

Wow, how beautiful! And so versatile, I really think you could serve this at any meal as a main or a side.

Mrs. L said...

Both my husband and I are potato people so this sounds like a perfect Sunday morning meal.

Janice said...

Now why didn't I think of that? Funny I had an excess of eggs this weekend too and did a rosti type dish with eggs. Will save this recipe for another weekend, thanks.

Angie's Recipes said...

Delicious! And it's even gluten-free!

Mum in Bloom said...

Thanks for stopping by today and your sweet comment :) You're blog has beautiful photography and I love the simple layout. The recipes look spectacular too.

As for brown potatoes, my mum always prepared hers for a big meal early in the day and let them sit in a pot of cold water with lemon juice too. She always said it makes them nice and white if you add a dash of vinegar just before cooking as well. We ALWAYS had a 50lb bag of potatoes in the pantry but she never experimented with more than the regular fare of mashed, boiled, baked or broiled :(

Lea Ann said...

I love this idea. Sounds so delicious. Another bookmarked.

Jill's Comfort Zone said...

Oh my...I must try this one day! This looks so good!

Allie and Pattie said...

Lovely!! My family loves potato and tomato fritattas so I'm sure this will be a winner. Thank you, Mary!
xoxo pattie

Chef Aimee said...

Oh this is my kind of tart! :)

Kathy said...

This looks wonderful! Can't wait to try it!!!

Aysha said...

I loved potatoes...n this dish is just too tempting...wish i cld have it right now....will surely try!!!

Miss Meat and Potatoes said...

Gorgeous! I'll follow it up with your lemon tart for dessert:)

Joanne said...

I've never made a potato pizza before but it sounds just delicious. Almost like a frittata with pizza-like toppings! A fabulous brunch meal if ever I saw one.

Carla and Michael said...

This would make a great take and go breakfast. Freeze, reheat and go. Funny I just posted a beakfast take and go also. I am going to have to add this one to my repertoire. Thank you for the new idea. This can be improvised with all kinds of ingredients.

Kitchen Masochist said...

This looks delicious. I don't think you can go wrong with tomatoes and potatoes. Two of my favorite ingredients to work with.

You have a very nice blog. It's so clean and crisp, which is very much my taste. Love your photography too. :)

3 hungry tummies said...

I love the potato crust! we will certainly going to try this wonderful creation of yours!

Lady Ren said...

this looks amazing. I hope you enjoyed your sunday morning meal.
I do love the combo of tomatoes with potatoes.

Arlette said...

What a nice tart, I never had a potato tart before, I like the flavour of the sausage in it very creative to use the potato as a pie crust.
Thanks my friend for sharing

Claudia said...

I've thought about using potatoes as the crust and never have. You are spurring me out of my doughy-crust box! This looks grand.

Martha said...

Always looking for a great sidedish for special breakfasts -- this looks yummy -- can't wait to try it at Linderhof!

Sonia (Nasi Lemak Lover) said...

Mary, this look pretty and delicious, my kids sure like this.

Debinhawaii said...

Looks gorgeous--a perfect dish for brunch--love the potato crust!

Janine said...

I could eat the whole thing by myself!!

♥ Kathy said...

You had me at breakfast pizza :)

Julie said...

Sounds like a fabulous breakfast!

Joe Ambrosino said...

Oh Mary, I like this one. Think I can do a vegetarian version with olives and bell peppers instead of the sausage for my wife?

Victoria K. said...

Wow, this looks really great! I'd like some now, please :)

Mary said...

Hi Victoria! I'm glad you found us. I hope you'll visit often.

Catherine said...

I saw this picture and drooled. That looks too good, I'm printing this one off!

Katy ~ said...

This would be like a breakfast supremo for me. Potatoes for breakfast! Oh you wouldn't have to call me to the table, I'd be sitting there, all eager and STARVING!!

Rambling Tart said...

Oh, I love this!!! :-) I made a similar one like this years ago and couldn't find the recipe for the life of me. :-) I'm so happy to find your gorgeous recipe!

msmeanie said...

Yum...that looks like a fantastic twist to traditional pizza. I love the idea of using potatoes for the crust.

Sweet and Savory said...

I love potatoes, in the morning, although, my stomach won't take meat, that early, in the day. I would guess this is as good as a cheesy, potato, tomato, egg dish. I will find out when I try it.

I would think, with the sausage, it would be terrific for dinner or lunch.

Thanks for sharing this.

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