If you’re wondering what a crispy potato zucchini tart is, let me put it this way: Think “extra-large latke.” Think “extra-large latke stuffed with sauteed zucchini.”
Think “YUM.”
If you like potatoes, if you like latkes, or if you just like greasy, buttery food, this one’s for you.
I came across this dish while I was surfing the ‘net for Pesach-friendly recipes. No, I’m not making my Pesach menus yet — though that’s an interesting idea, thanks — I was getting ready to write my column for one of Binah’s Pesach issues. (Good excuse, right?)
I still can’t decide whether this should be a Chanukah recipe or a Pesach recipe. Maybe it’s both. Or maybe I should just make it all the time regardless.
Because, seriously? Is there anything better than a huge, thick, crispy, golden latke with your favorite sauteed veggie hiding inside?
Right. Didn’t think so.
(Mini) crispy potato eggplant tart
Adapted from Not Derby Pie
Yield: One 8-inch tart (four smallish wedges)
Notes:
** I’ve also made this as a regular-size tart (doubling the ingredients) in my 10-inch skillet. That yields 4 large wedges or 6 medium wedges. The advantage to making mini tarts is that they’re much easier to flip. Try flipping a latke with a 10-inch diameter and I’m sure you’ll agree.
** Feel free to substitute the zucchini for another sauteed veggie. I’ve tried it with eggplant, as the original recipe does, but it would also be great with mushrooms. Or you could use a mixture of shredded white and sweet potatoes. Lots of possibilities here.
Ingredients
- 2 small zucchinis, peeled and sliced
- 1 garlic clove, minced
- salt and freshly ground black pepper, to taste
- 1/8 cup canola oil, plus a bit more for sauteing zucchini
- 2 large potatoes
- 1 Tbsp unsalted butter (can leave out if making pareve)
Directions
1. Heat a bit of oil in an 8-inch oven-safe, non-stick skillet and saute zucchini and garlic in it. The zucchini slices’ green color should get brighter as they cook. Let them saute until they start to get those nice brown marks, stirring now and then.
2. As the zucchini sautes, peel potatoes and cut in half lengthwise. Shred them using the shredding blade in your food processor, then transfer to a clean, lint-free dishcloth. Wring out over the sink to get rid of as much potato juice as you can. This helps ensure that your tart will be crispy.
3. Preheat oven to 375 F/190 C. Transfer sauteed zucchini to a small bowl and set aside.
4. If you haven’t yet checked to see whether your skillet is oven-safe, this would be an excellent time. Heat about 1/8 cup oil in the skillet over medium heat. Use a spatula to evenly press half the potatoes into the bottom of the pan. Season to taste with salt and pepper.
5. Spread the reserved zucchini slices over the top, then press the remaining shredded potato evenly to cover it, sandwiching the zucchini in the middle. Season with a bit more salt and pepper. Cook for about 10 minutes.
6. Now comes the fun part: Carefully flip the tart over, exposing the golden crispy bottom layer underneath. Cut the butter into small pieces and place them around the sides of the tart. Cook an additional 5 minutes and enjoy the melted butter aroma.
7. You will want to eat it, but wait! To fully cook the inside of the tart, move the skillet to the preheated oven and bake for 25 minutes. Remove from oven and let rest 5 minutes. Cut into 4 wedges (a pizza wheel does this nicely) and serve immediately. Top with sour cream if you like.
