Mediterranean Potato Tart

A savoury vegetarian tart lined with thinly sliced potato and filled with Mediterranean flavours. Gluten free as no pastry.

6 - 8

20 minutes

30 minutes

180ºC

Ingredients

Base
4 medium potatoes

- peeled and left whole
1tbsp olive oil or melted butter
Sea salt and black pepper
Filling
4 tbsp olive oil
2 medium red onions

- finely chopped
2 cloves of garlic

- skin removed and crushed
2 yellow peppers

- deseeded and thinly sliced
350g cherry tomatoes
185g pitted black olives

- halved
2tbsp flat leaf parsley

- chopped
8 large eggs

- beaten
500ml semi-low fat milk
175g fresh mozzarella cheese

- sliced

Instructions

01 Prepare the potato base:
02 Peel potatoes. Leave whole and place in a saucepan of cold water, bring to the boil and cook for 2 minutes. Drain and leave to cool.
03 Prepare the filling:
04 Heat olive oil in pan, add onions and cook until soft.
05 Add garlic and yellow pepper, cook 2-3 minutes until also soft.
06 Tip all these ingredients into a bowl, and mix with cherry tomatoes, olives and chopped parsley. Keep to one side.
07 In a separate bowl mix eggs and milk.
08 Lightly oil the baking dish, line with thinly sliced layers of the bar boiled potato, remembering to line the sides of the dish also.
09 Season the potatoes with sea salt and coarsely ground black pepper.
10 Tip the prepared vegetable mixture on top of the potatoes.
11 Pour over the egg and milk mixture, covering the top with slices of mozzarella.
12 Bake 30 minutes or until set and golden brown.

Notes

Suggested suitable baking dish : oblong 35cm x 29cm. Using potato to line the tart rather than pastry makes this dish particularly suitable for those wishing to avoid wheat, and I do recommend to use a food processor to thinly slice the potatoes as they cut wafer thin and make lining the baking dish easy.