Potato Tart with Garlic
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 grams flour
- 75 g butter
- 0.5 teaspoon ½ salt
- 3 tablespoon water, cold
- 200 g potato (s)
- 100 g crème fraîche
- 3 clove (s) garlic
- 1 tablespoon rosemary
- olive oil
- Legumes for blind baking
- Salt and pepper, freshly ground
- nutmeg
Print Recipe
Pin Recipe Instructions
- Spread 150 g of flour, 75 g of flakes of butter on top, add 1/2 teaspoon of salt. Process everything into crumbs.
- Add enough cold water (approx. 3 tablespoons) until the dough is smooth. Wrap in foil,
- Chill in the refrigerator for about 30 minutes.
- Topping: Season 100 g creme fraiche with salt, freshly ground pepper and grated nutmeg.
- Preheat the oven to 200 degrees (convection 180 °).
- Roll out the dough with a little flour into a flat cake and place on a baking sheet lined with baking paper (or better in a tart form). Prick the dough several times with a fork.
- Place greaseproof paper on top and spread the legumes on top.
- Pre-bake for 10 minutes. Remove the pulses and baking paper.
- Peel 200 g potatoes and cut into thin slices.
- Spread the creme fraiche on the dough and place the potatoes on top.
- Salt, pepper and drizzle with 1 tablespoon of olive oil.
- Bake for 25 minutes.
- Cut 3-4 cloves of garlic into thin slices, sprinkle with 1 tablespoon of rosemary needles on the potatoes and bake for about 10 minutes.
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