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
Print Recipe
Pin Recipe Instructions
- Dough:
- 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.
- Covering:
- 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.
- Add half of the cheese, marjoram, nutmeg, salt and pepper and stir well.
- Roll out the dough and line a tart pan with it. Place the topping on top and sprinkle with the rest of the cheese.
- Bake in a preheated oven at 180 degrees for about 35 minutes.
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