Potato Tart

Potato Tart Recipe
The humble potato. You can boil it, mash it, or toss it in a stew, but sometimes you want something a little more special. Enter the potato tart. This showstopper is made with a combination of colorful potatoes and parsnip, and is savory with just the right amount of sweetness. The flavors are delightful, and it is easy to prepare, making it a great side dish for any occasion!
4 tablespoons Natural Grocers® Brand Organic Extra Virgin Olive Oil, divided
1 medium organic yellow onion, thinly sliced
1 medium organic russet or Yukon gold potatoes, peeled
1 medium organic Garnet yam, peeled
1 medium organic sweet potato peeled or 2-3 small organic purple sweet potatoes, peeled
1 medium organic parsnip, peeled
2 tablespoons butter or Natural Grocers Brand Organic Plant Based Buttery Sticks
2 tablespoons fresh organic thyme for garnish , (optional)
Natural Grocers Brand Bulk Seasonings
1 teaspoon Real Salt
1 teaspoon Organic Black Pepper
1 teaspoon Organic Thyme Leaf

1. Preheat oven to 400° F.

2. Heat 2 tablespoons of the olive oil in a 12-inch oven-proof skillet over medium-low heat. Add the sliced onion, and cook, stirring occasionally, until onions are soft and start to take on a golden color, 10-12 minutes.

3. While the onion cooks, thinly slice the potatoes and parsnip. (If you have a food processor with a slicing attachment or a mandolin, this is the preferred method, if not, use a chef’s knife.) Place into a large bowl and season with the salt, pepper, and thyme.

4. Add the cooked onions to the vegetables and toss to combine with the seasonings.

5. Layer the sliced vegetables in a circular design in the skillet, alternating the potatoes and parsnip. Lay as flat as possible, pressing down as you go.

6. Cut the 2 tablespoons of butter or buttery sticks into little cubes and dot the top of the vegetables.

7. Cut a piece of parchment paper into a round about the same size as the skillet and place on top of the vegetables, pushing down to compress vegetables, and lightly coat the parchment with a drizzle of olive oil to prevent burning.

8. Bake at 400° F on the top rack for 45 minutes.

9. When finished baking, run a knife around the edge of the tart to release it from the skillet and allow it to cool slightly before slicing. Sprinkle with fresh thyme as a garnish, if desired.


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