Mixed Potato Tart Recipe

Name: Mixed Potato Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plain flour; 90 g butter (3 oz); 350 g sweet potatoes, peeled (12 oz); 350 g potatoes, peeled (12 oz); 1 large onion, thinly sliced; 1 cup cream; 2 eggs; 1 tablespoon coarse grain mustard; salt; pepper; seasoning

Servings: persons

1
If youre making the pastry, mix the flour and butter in a food process or until mixture resembles fine breadcrumbs.
2
Add 1-2 tablespoons of water and process for 5 seconds to combine.
3
Turn out onto lightly floured surface and gather into a smooth ball.
4
Roll out the pastry on a sheet of baking paper large enough to fit the base and sides of a 23 cm (9 inch) flan tin.
5
Ease the pastry into the tin, trim the edge and chill for 15 minutes.
6
Preheat the oven to 190C (375F).
7
Cover the pastry with a piece of greaseproof paper, fill with uncooked rice or baking beads and bake for 10 minutes.
8
Remove the paper and weights and bake for another 10 minutes.
9
Cool slightly.
10
Thinly slice the potatoes.
11
Cook in a steamer for 15 minutes, until just tender (I use the microwave).
12
Drain off any liquid, cover and allow to cool slightly.
13
Layer the potato in the pastry shell in an overlapping pattern with the onion, gently pushing the layers in to compact them.
14
(I just make one layer of white potato, one of sweet potato, then a layer of onion).
15
Finish with a layer of onion.
16
Combine the cream, eggs, mustard, and seasonings and pour over the tart.
17
Bake at 190C (375F) for 35 minutes or until golden.

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup plain flour, 90 g butter (3 oz), 350 g sweet potatoes, peeled (12 oz), 350 g potatoes, peeled (12 oz), and more.

Yes, Mixed Potato Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mixed Potato Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions