Crispy potato tart with apple chutney

Name: Crispy potato tart with apple chutney
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 red onion; 2 spring onion stalk; 1-2 (approx. 280 g) red apples; 100 ml Cider vinegar; 1 TABLESPOON Sugar; 1 TABLESPOON Honey; 1 small bay leaf; 100 ml apple juice; 5-6 Stem(s) Thyme; 7-10 Tbsp Salt; 2 Garlic cloves; 1.2 kg Potatoes; 75 g clarified butter; 6 TABLESPOONS Oil; 7-10 Tbsp coarse sea salt

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 red onion
2 spring onion stalk
1-2 (approx. 280 g) red apples
100 ml Cider vinegar
1 TABLESPOON Sugar
1 TABLESPOON Honey
1 small bay leaf
100 ml apple juice
5-6 Stem(s) Thyme
7-10 Tbsp Salt
2 Garlic cloves
1.2 kg Potatoes
75 g clarified butter
6 TABLESPOONS Oil
7-10 Tbsp coarse sea salt

Directions

1
Peel the onion and cut into small cubes. Clean and wash spring onions and cut them diagonally into thin rings. Wash apples, grate dry, quarter and remove the core. Cut the apple quarters into small cubes. Boil up vinegar, sugar, honey, bay leaf and juice.
2
Add apples and onion and simmer for about 5 minutes. Wash the thyme and pluck off the leaves. Add spring onions and thyme to the apples. Simmer for 3-4 minutes and season with salt
3
Peel and finely chop the garlic. Peel, wash and slice the potatoes. Heat lard and oil in a pan. Fry the potato slices one after the other at medium heat until golden brown. Put fried potato slices in layers with sea salt and chopped garlic in an ovenproof pan or dish (approx. 22 cm) and press them on. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Remove the potato cake, cut into quarters and serve hot with chutney