How do I describe this crustless tart? Words don’t quite do it justice. Once it’s baking, you might be able to get an inkling of its glory from the smell wafting out of the oven. Or perhaps when it comes out of the oven – lightly browned and bubbling on the counter – you’ll realize that this meal is going to be special. But it’s when you take your first bite – your taste buds meeting luscious potatoes enrobed in rich, creamy custard, encountering tangy manchego and a bright sparkle of green onion here and there – that the swooning will truly begin.
The secret? Egg yolks. Quiches and tarts made with mostly egg yolks have a superior, custardy texture that you just don’t get in a standard whole-egg quiche. Also, despite their richness, I find that they feel lighter and more appealing than those made with whole eggs. Why? The coagulation of the egg whites yields a denser final product. Fewer egg whites? Lighter (and tastier) tart. As an added bonus, this recipe provides a wonderful way to use up those yolks you have left over after making meringues or other recipes that call for just the whites.
A couple notes about the recipe:
-This tart is insanely delicious hot. However, it’s also very good cold, especially spread with a bit of good quality mustard. You can even nestle it between two slices of gluten-free bread for an exceptional sandwich. For a lovely summer lunch, try a slice of this tart with my white gazpacho.
-This tart is low FODMAP at most serving sizes. The only potentially high-FODMAP ingredients are the cheeses. Cabot brand cheddar cheese is naturally lactose-free, so no worries there, and manchego (while not listed in the Monash app) also contains very low amounts of lactose, especially if it is aged a long time.
Potato & Manchego Tart
- 1 pound potatoes, peeled and chopped (about 2 1/2 cups chopped)
- 2 teaspoons olive oil
- 1 tablespoon chopped scallion, green part only
- 6 egg yolks
- 2 whole eggs
- ½ cup sour cream (lactose-free for Low FODMAP)
- 1 tablespoon minced parsley
- ¼ teaspoon kosher salt
- Freshly ground black pepper, to taste
- ¾ cup grated manchego cheese
- ⅓ cup grated sharp cheddar cheese
Directions:
Preheat the oven to 375°F.
Place the potatoes in a saucepan and add water until just covered. Add a pinch of salt, and bring to a boil. Lower the heat and keep at a generous simmer/gentle boil until cooked through, about 10 minutes. Drain.
Place the olive oil in the bottom of a 9″ tart pan. Tilt the tart pan to coat the bottom with oil; then use a paper towel to coat the sides. (There will be a little bit more oil than if you were just greasing the pan; the oil is also used for flavor in this recipe).
Place the cooked potatoes in the tart pan and sprinkle the green onions over the top. Mix together the eggs, egg yolks, sour cream, parsley, salt, pepper, and ⅔ of the grated cheese (reserve about ⅓ of the total) and pour the custard over the potatoes. Sprinkle the top of the tart with the reserved cheese. Place in the oven and bake for about 20 minutes, until starting to brown and firm to the touch. Remove from the oven and let stand for 5-10 minutes before serving.
Leave a Reply