Potato and Leek Tart
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pack dough, dumpling dough (cooling shelf)
- 70 g ham (Katenschinken), extra lean, diced
- 2 teaspoons oil (rapeseed oil)
- 4 leeks
- 500 g yourt, 1.5%
- 2 egg (s)
- 40 g parmesan, freshly rated
- parsley
- Vegetable broth, instant
- Seasoned Salt
- pepper
Print Recipe
Pin Recipe Instructions
- Line the bottom of a springform pan with a diameter of 26 mm with parchment paper. Moisten the edge in one place with a spray from an oil sprayer, and spread the oil all around with a paper kitchen towel. (It is also possible without an oil sprayer, but then you should really make sure that you only use a minimal amount of oil, otherwise you will have to charge extra !!!)
- Distribute the dumpling dough evenly in the mold, pulling up one edge (three quarters of the height of the mold). Lightly prick the bottom with a fork in a few places. Now prebake the dough for approx. 30-35 minutes at 170 ° C (convection).
- Meanwhile, clean the leek and cut into fine rings. Then wash to remove the sand sitting between the leaves.
- Heat the oil and fry the ham in it all around. Add the leek rings and sauté briefly while stirring constantly. Then deglaze with a little mineral water, cover and simmer over medium heat for about 5 minutes.
- After the baking time, take the springform pan out of the oven and place on a wire rack. Pour the leek and ham mixture onto the pre-baked dough.
- Mix the yogurt with 2 eggs and the freshly grated Parmesan with the help of a whisk. Season with vegetable stock, herb salt and pepper, finally mix in the parsley.
- Pour the egg and yogurt mixture over the leek rings and spread evenly.
- Bake the potato and leek tart at 170 ° C for about 30 - 35 minutes (fan-assisted). The surface should turn a little brown.
- A total of 16.36 p. + 2 points per person for full potatoes
- One serving = 2 pieces has / have 6 P.
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