Summary

Ingredients

• 100 g leeks
• 100 g carrot (s)
• 100 g cauliflower
• 400 g batate (s) (sweet potatoes)
• 400 g potato (s), waxy
• 50 g mararine
• 1 piece (s) ginger, fresh, approx. 30 g
• olive oil
• salt and pepper
• nutmeg
• Margarine or oil for the mold

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Instructions

1. Preheat the oven to 200 ° C. Wash the vegetables. Cut the leek into thin strips. Peel the carrots and remove the stalk from the cauliflower. The carrots and cauliflower are roughly grated. The ginger is peeled and grated.
2. Heat some olive oil in a wide pan and sauté the leek, carrots and cauliflower for 5 minutes over medium heat. Stir in the ginger and season with salt, pepper and nutmeg. Let the cooking liquid evaporate, otherwise the tart won`t get crispy afterwards.
3. Wash and peel the sweet potatoes and potatoes and cut into thin slices. Grease a springform pan. This is then covered with half of the potato and sweet potato slices so that the slices overlap each other. Also line the edge with the washers. Sprinkle with salt and pepper.
4. Now the vegetable filling is placed in the mold, smoothed out and then covered with the remaining potato and sweet potato slices. Season the tart again and cover with the margarine flakes.
5. Bake in the oven at 180 ° C (center, fan oven) for about 50 minutes. The tart should then be nice and golden brown.
6. Variation: Instead of the cauliflower, use 200 g of oyster mushrooms cut into strips.