Summary

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

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Instructions

1. Spread 150 g of flour, 75 g of flakes of butter on top, add 1/2 teaspoon of salt. Process everything into crumbs.
2. Add enough cold water (approx. 3 tablespoons) until the dough is smooth. Wrap in foil,
3. Chill in the refrigerator for about 30 minutes.
4. Topping: Season 100 g creme fraiche with salt, freshly ground pepper and grated nutmeg.
5. Preheat the oven to 200 degrees (convection 180 °).
6. 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.
7. Place greaseproof paper on top and spread the legumes on top.
8. Pre-bake for 10 minutes. Remove the pulses and baking paper.
9. Peel 200 g potatoes and cut into thin slices.
10. Spread the creme fraiche on the dough and place the potatoes on top.
11. Salt, pepper and drizzle with 1 tablespoon of olive oil.
12. Bake for 25 minutes.
13. 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.