Smashed potato tarte

Step 1/3

• ¼ kg waxy potato
• ¼ leek
• oil (for frying)
• ¼ tbsp thyme
• salt
• pepper
• 100 g crème fraîche

• pot
• cutting board
• knife
• frying pan
• cooking spoon
• bowl

Boil the potatoes in their skins in well-salted water, until soft, and drain. Meantime, cut the leek into approx. 1 cm/0.5 inch thick slices and then wash. Put some oil in a pan and fry leek over medium to high heat and season with thyme, a little salt, and pepper. When it has browned a little, place in a bowl and mix with crème fraîche.

Step 2/3

• ¼ tsp nutmeg (ground)
• 25 g cheddar cheese (grated)
• 25 g Gouda cheese (grated)

• oven
• tart pan
• potato masher

Preheat oven to 210°C/410°F in convection. Place cooked potatoes in a tart tin and mash either with a potato masher or the bottom of a pot so that the mash fits into the tin. Season the base with a little salt and nutmeg and then spread leek cream on top. Sprinkle cheddar and gouda over the tart, transfer to the oven and bake at 210°C/410°F for approx. 15 min.

Step 3/3

• 1 red onions
• ½ tbsp agave nectar
• ½ tbsp balsamic vinegar
• parsley (for serving)

Finally, peel and halve the onions and cut into approx. 0.5 cm/0.2 inch thick half rings. Sauté in the same pan as before with a little oil over medium heat until translucent. Then add agave syrup and caramelize for approx. 2 min. Deglaze with balsamic vinegar and fry for approx. 2 more min. Remove from heat. Remove the finished tart from the oven and top with caramelized onions and some fresh parsley.

Enjoy your meal!