Rustic salted tart: the recipe for a delicious and streamlined appetizer

Passage 18
Arrange the potatoes on the surface, overlapping them slightly and alternating with the onion rings.

Step 19
Brush the surface with a little oil, taking care not to move the coating.

Step 20
Salt, pepper and sprinkle with a pinch of oregano

Passage 21
Cook the rustic salted tart in a preheated static oven at 190 degrees C for about 60 minutes

Step 22
When the potatoes and the edge are golden and colored, remove them from the oven and let them cool.

Step 23
Cake the cake carefully and slide it on a cutting board or serving plate.

Passage 24
Serve the cake still hot or cold.

. . .
The rustic salt tart can be stored in the refrigerator, in a special airtight container, for a maximum of 1 or 2 days. It can be frozen.