You can make amazing latkes with delicious toppings for a crowd, without standing over the stove frying! It’s true! In this recipe, the latke mixture is pressed into a tart pan just like a crust and baked. Then it’s filled with your choice of toppings. Simply cut into pieces to serve!! They are incredibly easy to prepare, and are full of the latke flavor we all know and love. What are you waiting for?!
Yields: 2 tarts
7 medium potatoes (about 2.5 lbs)
1 large onion, peeled and quartered
4 tablespoons matzo meal
2 teaspoons kosher salt
1/4 teaspoon ground black pepper
Preheat oven to 350 degrees Fahrenheit. Peel and grate the potatoes and onion in a food processor fitted with the shredding blade. Transfer the mixture to a large bowl. Drain out any excess water that has pooled to the bottom. Add in the eggs, matzo meal, salt and pepper. Mix well and work as quickly as possible so that the potatoes don’t brown.
Spray the tart pans well with cooking spray and place them side-by-side on a baking sheet. Divide the latke mixture between the two pans and press it down evenly all over the pan to create a crust. Bake for 40 to 45 minutes until the tarts are browned all around the edges.
Cool for 10 minutes in the pan before removing and topping with desired toppings.
Now for the toppings!
Deli meat and sautéed onions are one of the most classic and delicious combinations of all time. Feel free to use any sort of deli you like, for example: bologna, salami, turkey, pastrami, etc. Don’t forget to slather your favorite BBQ sauce on first for creaminess.
2 tablespoons oil
2 packages deli of your choice, cut into cubes
1 onion, diced
1/4 cup BBQ sauce of your choice
Sear the oil in a skillet. Add the deli and diced onion. Cook, stirring often, until the onion is caramelized and the edges of the deli are browned.
To serve, spread the BBQ sauce over the bottom of the tart. Top with sautéed deli mixture.
Goat Cheese & Arugula:
Serve something classy and dairy at your Chanukah party with this goat cheese and arugula latke tart. It’s paired with deeply caramelized onions, crunchy walnuts, and a thick balsamic glaze that’s both incredibly delicious and showstopping.
2 tablespoons olive oil
2 medium onions, sliced into half moons
2 ounces crumbled goat cheese
1/4 cup fresh arugula
1/4 cup walnuts, roughly chopped
Balsamic glaze, for serving
Heat the oil over medium-low heat. Lower the heat to low and cook the onions, stirring often, until deeply golden and deeply caramelized. This can take a while, be patient! When they are ready, lay them on the bottom of the tart. Top with crumbled goat cheese and walnuts. Drizzle with balsamic glaze just before serving.
Pulled Chicken Ranch:
There is so much goodness packed into this tart. It’s got BBQ pulled chicken, crispy fried beef facon, and freshness thanks to diced tomatoes, avocados, and ranch dressing. All the goodness you could ever want in one bite!
2 chicken cutlets
1/2 cup bottled BBQ sauce
4 ounces beef facon, cubed
1 tomato, diced
1 avocado, diced
Parve ranch dressing, for serving
Preheat oven to 375 degrees Fahrenheit. Cover the cutlets with the BBQ sauce and bake for 25 to 35 minutes, depending on the thickness of the cutlet. Remove the chicken from the oven and shred with two forks.
While the chicken is baking, heat a skillet over medium low heat. Cut the beef facon into cubes and transfer to the hot pan. Cook, stirring occasionally, until the facon is crispy. Transfer to a paper towel lined plate with a slotted spoon. To assemble the tart, place the shredded chicken on the bottom of the tart pan. Top with crispy beef bacon, tomato, and avocado. Drizzle with ranch just before serving.
Enjoy and Chag Sameach!