Crispy Potato Tart with Beef Tatar and Avocado

tobiasghess
Mar 3
2 min read

You are welcoming friends for a dinner party or a relaxed wine night and want to serve an impressive start to the evening. This crispy potato tart is served in two versions: a classic one with beef tatar and a vegetarian option with avocado tatar and cured egg yolk. The preparation takes a bit more time, but the effort is worth it. Crispy potatoes, creamy textures and fresh flavors create a perfect opening to any menu.

Ingredients for Crispy Potato Tart with Beef Tatar and Avocado

for 4 servings

For the crispy potato

800 g firm cooking potatoes
80 g butter melted
1 sprig rosemary finely chopped
Salt/Pepper
Nutmeg

For the beef tatar

300 g beef fillet finely chopped
1 small shallot finely diced
1 gherkin very finely chopped
1 tsp capers finely chopped
1 tsp Dijon mustard
1 tbsp ketchup
1 eggyolk
SaltPepper
Worcestershire sauce to taste

For the avocado tatar

2 ripe avocados
Juice and zest of 1 lime
1 tbsp soy sauce
1 tsp sesame oil
Fresh coriander finely chopped

For the lime horseradish sour cream

200 g sour cream
1 to 2 tsp freshly grated horseradish
Zest of 1 lime
Salt

For the cured egg yolk

4 egg yolks
300 g salt
300 g sugar

For garnish and finish

2 spring onions
2 tbsp capers
Oil for frying

Preparation for Crispy Potato Tart with Beef Tatar and Avocado

Start by preparing the cured egg yolks, as they need time to set. Mix salt and sugar, gently place the egg yolks inside and cover completely. Cure in the refrigerator for at least five days. Rinse briefly and pat dry before serving.

Slice the potatoes very thinly using a mandoline and mix thoroughly with melted butter, rosemary, salt, pepper and nutmeg.

Layer the seasoned potatoes tightly into a lined baking dish, pressing them down firmly. Bake at 140 degrees Celsius for about one hour until tender without browning.

Remove from the oven, weigh down immediately and allow to cool completely. Ideally, refrigerate overnight so the tart firms up.

The next day, remove the potato tart from the mold and cut into even cubes. Fry the cubes in hot oil until golden brown and crispy on the outside while remaining creamy inside. Drain briefly on paper towels and season lightly with salt.

Prepare the beef tatar by gently mixing the beef with shallot, gherkin, capers, mustard, ketchup, egg yolk, salt, pepper and Worcestershire sauce. Keep chilled until serving.

For the avocado tatar, finely dice the avocado and mix with lime juice, zest, soy sauce, sesame oil and coriander.

Stir together sour cream, horseradish, lime zest and salt for the lime horseradish cream and chill.

Slice the spring onions into fine julienne and place in ice water for about ten minutes. Fry the capers briefly in hot oil until crispy.

To serve, arrange the crispy potato cubes on plates, top with beef tatar or avocado tatar and finish with lime horseradish sour cream, grated cured egg yolk, spring onion and crispy capers.