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Oktoberfest Bavarian Tart
Oktoberfest Bavarian Tart: seasoned potato crust, topped with a mixture of sweet-tart apples, sauerkraut, ham & smoked gouda & swiss cheese.
Prep Time
30
minutes
mins
Cook Time
30
minutes
mins
Servings:
8
Author:
Portlandia Pie Lady
Ingredients
Shredded Potato Crust
3-1/2
cups
cooked grated potatoes (if using frozen, thaw before measuring)
1/3
cup
finely chopped onions
3
tablespoons
butter
1
teaspoon
thyme
1/8
teaspoon
black pepper
1/2
teaspoon
salt
1/3
cup
all purpose flour (or gluten free flour)
Filling
1-1/2
cups
chopped apples (peeled & cored)
1/2
cup
chopped onions
3
tablespoons
butter or olive oil
1
16-ounce
jar sauerkraut, drained & extra liquid squeezed out
1-1/2
cups
diced ham or kielbasa (black forest is my favorite)
1
teaspoon
paprika
1/2
teaspoon
black pepper
Dash
of
salt
1
cup
grated swiss cheese (about 4 ounces)
1
cup
grated gouda cheese (about 4 ounces)
Instructions
Potato Crust
Preheat Oven to 375 F.
In a large skillet over medium high heat, saute onions in butter for about 2 minutes.
Remove from heat and add thyme, pepper, salt.
In a separate bowl toss the flour with the potatoes. Add the onion & butter mixture.
Spray non-stick onto a 10-inch tart pan and press potato mixture into pan.
Bake for 25 minutes, remove from oven.
Filling
Preheat Oven to 375 F.
In a large skillet over medium high heat, saute the apples and onions in butter for about 3 to 4 minutes.
Remove from heat and stir in the ham and drained sauerkraut until well combined.
Add the seasonings and cheeses.
Spoon the filling onto the pre-baked potato crust. It will be pretty full but will flatten as it is baked.
Bake for 30 minutes.