Leek – Potato – Tart

by Editorial Staff

Summary

Prep Time 35 mins
Total Time 1 hr 35 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the dough:

  • 220 g flour
  • 120 g butter
  • 50 g hazelnuts, round
  • 1 tablespoon vinegar
  • 4 tablespoon water, cold
  • 1 pinch baking powder
  • salt

For covering:

  • 450 g leek, sliced
  • 440 g jacket potato (s), finely diced
  • 1 onion (s), red, finely chopped
  • 1 tablespoon paprika pulp
  • 3 tablespoon oil
  • 4 tablespoon water
  • 150 g cheese, rated
  • salt and pepper
  • 1 pinch (s) marjoram
  • 1 pinch (s) nutmeg
Leek – Potato – Tart
Leek – Potato – Tart

Instructions

  1. Dough:
  2. Stir butter until foamy, mix with flour, baking powder and salt and knead briefly. Add vinegar, water and nuts and knead into a smooth dough. Place in the fridge for 30 minutes, wrapped in cling film.
  3. Covering:
  4. Cover the leeks and onions in heated oil and 4 tablespoons of water over a low heat for 15-20 minutes. Then add the potatoes and paprika pulp and cook for another 5 minutes.
  5. Add half of the cheese, marjoram, nutmeg, salt and pepper and stir well.
  6. Roll out the dough and line a tart pan with it. Place the topping on top and sprinkle with the rest of the cheese.
  7. Bake in a preheated oven at 180 degrees for about 35 minutes.

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