Potato Tart

Ingredients

• 1 kg waxy potatoes
• Salt
• 300 g whole wheat flour
• 5 eggs
• 2 tbsp plant oil
• 300 ml heavy cream
• 3 tbsp crème fraîche
• Pepper
• nutmeg
• 20 g liquid butter

Instructions

1. 1.

   Wash potatoes and parboil in salted water for 15 minutes. Meanwhile, mix 280 g flour with salt, sift onto a work surface, create a well in the center, pour in 1 egg, oil, and 125 ml lukewarm water, then quickly knead all ingredients into a smooth dough by hand. Add more water or flour if needed. Shape into a ball and let rest under a warmed bowl for 30 minutes.

2. 2.

   Whisk cream with remaining eggs and crème fraîche, seasoning with salt, pepper, and nutmeg. Drain potatoes, rinse them, peel, and allow to cool completely.

3. 3.

   Lay out a kitchen towel, dust it with leftover flour, place the dough on top, roll slightly, then stretch it thinly over your hands. Trim thick edges. If necessary, grease a tart pan and press the dough in, pushing excess dough outward.

4. 4.

   Slice potatoes into thin rounds and gently fold them into the egg‑cream mixture. Spread this over the pastry, pressing any remaining dough scraps toward the center so the potato layer is fully covered. Smooth the surface, brush with liquid butter, and bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 35–40 minutes until golden brown. Remove, let cool briefly, carefully lift from the pan, slice into pieces, and serve.