Usuba
Potato Tartlets with Cumin and Basil
Crispy shortbread tartlets with a delicate filling of potatoes, onions, and creamy sauce with notes of basil and caraway. This dish is perfect for both festive occasions and everyday dinners.
- Total
- 70 min
- Standard serving
- 188.2 g
Ingredients
Total 12
Instructions
- 1
Step 1
Cut the potatoes into thin slices and place them in cold water to prevent browning.
- 2
Step 2
Melt the butter in a saucepan over medium heat. Add the flour and sauté for 1–2 minutes, stirring constantly.
Pour in the milk and sour cream, mix well with a whisk to avoid lumps. Simmer the sauce over low heat until slightly thickened, approximately 5–7 minutes.
Add basil, salt and ground black pepper to taste. Mix and remove from heat.
- 3
Step 3
Cut the onion into half rings. Fry in vegetable or olive oil over medium heat until soft and lightly golden, about 5–7 minutes.
- 4
Step 4
Spread the shortcrust pastry in a thin layer into tartlet molds. Press the dough against the walls and bottom so that it distributes evenly.
- 5
Step 5
Coat the bottom of each tartlet with sauce. Layer the fried onions, then layer the potatoes.
Coat the potatoes with sauce, sprinkle with grated cheese, basil and cumin. Season with salt and pepper.
- 6
Step 6
Bake in a preheated oven at 180°C for 45–50 minutes until done. The potatoes should become soft, and the cheese should melt and brown slightly.
Tip: if potatoes take a long time to cook, pre-boil the sliced potatoes for 10–12 minutes, then use in tartlets. The baking time will be reduced to 25–30 minutes.
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