Summary

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

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.