POTATO TART WITH ARUGULA AND PROSCIUTTO

Today’s recipe has everything you ask for a spring tart. The crisp dough encounters the baby potato and marry happily under an arugula and prosciuto salad! We are talking about a complete dish ideal for a rich start of your day with an aromatic freddo.

Click here to see how you can make perfect Freddo Espresso and Freddo Cappuccino.

 

Ingredients

For the dough For the filling:
  • 5 baby potatoes
  • 1 onion, cut into very small cubes
  • 1 leek, cut into very thin slices
  • 150 gr ladotyri cheese from Mytilene
  • 1 handful arugula
  • 2 eggs
  • 4 slices prosciutto
  • Olive oil for sautéing

Instructions

For the dough: For the filling:
  • Wash the potatoes well and boil until they are al dente.
  • Then remove from the water, let it cool and cut into slices.
  • Saute onion in pan.
  • Once golden brown, add potatoes
  • Cook for 10 minutes and remove from the heat.
  • Add the cheese cut into pieces and mix
  • Fill the already prepared tart.
  • Bake in a well preheated oven at 180 ° C for 30 minutes.
  • Fry the eggs without slicing the egg yolks.
  • Remove the tart from the oven and serve at room temperature.
  • Serve with arugula, prosciutto and eggs over the tart.

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *