Fiery potato hack tart

Benton Mccarty
4 2
Here, the side dish simply replaces the dough: the spicy minced feta mass moves into a bed of potato slices
90 mins
90 mins


Servings: 12
  • 2 Disc/s Toast
  • 2 Onions
  • 4 Stem/s Thyme
  • 200 g Feta
  • 150 g cherry tomatoes
  • 600 g mixed mince
  • 3 TABLESPOONS Ajvar (hot paprika preparation; glass)
  • 2 Eggs (Gr. M)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 750 g waxy potatoes
  • some Butter
  • 2 TABLESPOONS Butter
  • 7-10 Tbsp Aluminium foil


  1. 1

    For the chopping mass, soak toast in cold water. Peel and finely chop the onions. Wash the thyme, shake dry and remove the leaves. Finely dice the feta. Wash the tomatoes. Squeeze the toast. Knead well with minced meat, onions, ajvar, eggs, thyme, salt and pepper. Mix tomatoes and feta briefly.

  2. 2

    For the potato edge, peel and wash the potatoes and slice or cut them into very thin slices. Grease a springform pan (26 cm Ø) well and wrap it in aluminium foil from the outside so that no butter runs into the oven. Melt 2 tablespoons of butter. Place the potato slices upright close to each other on the edge of the springform pan. Place the remaining potato slices on the bottom in a fan shape, sprinkling each layer with a little salt. Pour butter evenly over them.

  3. 3

    Carefully spread the chopping mass in the mould. Press the surface smooth. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) on the bottom shelf for approx. 1 hour. Remove and let rest for about 10 minutes. Tastes hot or cold.

Nutrition Facts

260 kcal
11 g
16 g
16 g