Chili – Potato Pie

Summary

Prep Time	55 mins
Total Time	55 mins
Course	Baking
Cuisine	European
Servings (Default: 6)

Ingredients

For the dough:

Instructions

Brush a baking sheet with a little olive oil. Place the tomato halves with the cut surface facing up and season with salt and sugar. Add the garlic cloves and the chili peppers and drizzle with the rest of the olive oil. Bake in front of a heated oven at 180 degrees (gas level 2-3, convection 160 degrees).
Remove the garlic cloves after 10-15 minutes and press the soft inside out of the shell. After another 10 minutes, remove the chilli pepper when the skin turns black and starts to blister. Bake the tomatoes for about 45-50 minutes until they are very soft and lightly browned. Peel, core and finely chop the cooled chilli pepper. Peel the tomatoes and mash the pulp with a fork. Mix all ingredients and season to taste.
Knead the sifted flour with salt and butter until the dough has a crumbly consistency. Knead in the parmesan and the chopped chilli pepper. Add enough cold water to make a firm dough. Roll out the dough and use it to line a greased springform pan with a diameter of 26 cm. Prick the dough several times with a fork and refrigerate for 30 minutes.
Then cover with aluminum foil and legumes and bake blind for 10-15 minutes in front of the heated oven at 200 degrees (gas level 3-4, convection 180 degrees). Remove foil and legumes.
Spread the tomato mixture evenly on the cake base and arrange the potato slices in a circle. Spread the seasoned creme fraiche over it and bake the cake at a higher oven temperature (230 degrees, gas level 5, convection 215 degrees) for 8-10 minutes until golden brown.

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