Oktoberfest Bavarian Tart, when you can’t get to an Oktoberfest celebration, you can make it happen at home! The tart starts with a seasoned shredded potato crust, topped with a mixture of sweet-tart apples, sauerkraut, ham & smoked gouda & swiss cheese.
And I didn’t forget the mustard. Making your own Sweet-Hot Mustard to dip each bite into is fast, easy and foolproof. Add a nice sweet-hot mustard to dip each bite into and you are Oktoberfesting magnificently!
And here is a bite with a little bit of everything. The apple, ham, sauerkraut combo could go on a pizza!!! Should we call the folks at Mod?
Now, for those who almost stopped reading when you heard sauerkraut, please read on. The natural sweetness of the apples compliments the sauerkraut. Once the tart is baked it’s hard to distinguish the sauerkraut from the apples; the filling becomes one cohesive German style flavor.
I prep the other ingredients as the shredded potato crust bakes. Saute the apples and onions in a skillet for 3 to 4 minutes. The sauerkraut is drained and extra liquid squeezed out and then combined with the apples, ham, and smoked gouda & swiss cheeses.
The recipe calls for paprika, which is really just for some added color; it does not change the flavor that much. So, you get to decide the color of the finished tart!
The tart bakes for about 30 minutes; the color of the paprika intensifies while baking.
Just look at this perfect feast; Oktoberfest is going to be very tasty this year, even in the confines of your home. (For future generations, Covid-19 shutdown all Oktoberfest 2020 celebrations, boo.)
So, put on your Dirndl or Lederhosen, grab a slice of Oktoberfest Tart, get that mustard, and celebrate Oktoberfest the tastiest way you can!
Oktoberfest Bavarian Tart
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.
