Savory Potato and Onion Tart | Crispy from the Oven

For the shortcrust pastry, quickly knead the smooth wheat flour with 1 pinch of salt and the cold, diced butter. As needed, add 2–3 tbsp of ice-cold water until a smooth dough forms. Wrap in cling film and let rest in the fridge for approx. 30 minutes.

Preheat the oven to 190 °C top/bottom heat. Lightly grease a tart or springform pan or line it with baking paper.

Wash, peel, and slice the potatoes into approx. 3–4 mm thin slices. Parboil in boiling salted water for approx. 5 minutes until firm to the bite, then drain and let the steam evaporate briefly.