Provencal potato tarts with zucchini, rosemary, Beemster Belegen and red onion

Main course. 2 persons. Preparation 15 min + 45 min. oven time

Ingredients

• 400 g waxy potatoes
• 150 g zucchini
• 2 small red onions
• 4 slices of belegen 48+
• 2 sprigs of rosemary
• 1 clove of garlic
• 4 eggs
• 25 g oak leaf lettuce blend

Kitchen Stuff

• 2 small springforms 12 cm (greased)
• baking paper
• mandolin

Prepare

1. Preheat the oven to 180 °C. Line the bottom of the springform pan with baking paper.
2. Peel the potatoes. Using a mandolin, shave the potato, zucchini and red onion into thin slices and keep separately. Halve the cheese slices lengthwise.
3. Gather the needles from 1 sprig of rosemary and chop finely along with the garlic. Beat the eggs with the chopped rosemary, garlic, pepper and salt.
4. Starting from the edge, line the molds with potatoes, half of the cheese, half of the zucchini, half of the onion, the rest of the cheese, the rest of the zucchini and the rest of the onion. Spread the egg mixture on top and bake the tarts about 45 min. in the center of the oven until golden brown and cooked.
5. Remove the springform pan, place the tarts on a plate and divide the lettuce around them. Garnish with the remaining rosemary.

Looking for other recipe inspiration for a main course? Then quickly visit our recipe page.