Sour Cream & Parmesan Potato Tart
A crustless, gluten-free potato tart layered with smoked salmon, caramelised onion, and fresh dill. With crispy golden edges and a creamy centre, it’s a satisfying and elegant dish for any family table.
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Sour Cream & Parmesan Potato Tart
Servings: 4 servings
A gluten-free, crustless potato tart with golden crispy edges and a creamy, herb-filled centre—perfect for a wholesome family meal.
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Ingredients
- 6 medium potatoes cooked until fork-tender, cooled, and lightly crushed
- Olive oil for greasing and cooking
- ½ cup sour cream
- 2 spring onions finely chopped
- 1 tbsp chopped fresh chives
- 1 tbsp fresh thyme leaves
- Salt to taste
- Cracked black pepper to taste
- ½ cup grated parmesan cheese
Instructions
- Grease a quiche tin with olive oil and line it with baking paper if desired, to reduce clean-up and avoid sticking. Arrange the cooled, crushed potatoes in a single layer to form the base and sides of the tart. Press gently to create a rustic, even crust.
- Prepare the filling by combining the sour cream, chopped spring onions, thyme, chives, salt, and cracked black pepper in a bowl. Spread this mixture evenly over the potato base, smoothing it out gently with a spatula.
- Sprinkle the grated parmesan cheese generously over the top of the filling. This will help the top become golden and crisp during baking.
- Preheat the oven to 200°C. Place the tart in the oven and bake for 30 minutes, or until the top is golden and the edges of the potatoes are crisp.
- Remove from the oven and allow to cool slightly before serving. Garnish with additional chopped herbs if desired.
