Shortcrust Tart with Potatoes and Camembert
Which ingredient is still hiding beneath the lid?
Ingredients
- 300 g shortcrust pastry (frozen, ready-made)
- 500 g waxy potatoes
- Salt
- 2 stalks Parsley
- 4 stalks chives
- 300 g Camembert
- 200 ml whipping cream (at least 30% fat)
- 100 g crème fraîche
- pepper (ground)
- nutmeg
- fat (for greasing the pan)
- flour (for the work surface)
- 1 egg yolk
Instructions
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1.
Let the shortcrust pastry thaw while lying side by side. Preheat the oven to 180°C fan-forced. Peel, wash and cut the potatoes into 1.5 cm cubes; parboil in salted water for 10‑15 minutes. Meanwhile wash the herbs, shake dry, strip leaves from stems and finely chop. Slice the Camembert first, then dice it small. Whisk together cream, crème fraîche and Camembert; season with salt, pepper and nutmeg.
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2.
Drain the partially cooked potatoes, let them steam off briefly, mix in the chopped herbs and place into a greased round baking dish. Pour the cheese‑cream mixture over the potatoes. Roll out the pastry on a floured surface, cut to size of the pan. Cover the filling with the pastry lid, brush it with egg yolk and bake in the preheated oven for 30‑35 minutes until golden brown. Remove and serve immediately.
