- wheat flour - 1 1/4 Cups
- cornstarch - 1 st. spoon (plus 2 teaspoons)
- salt - 1/4 teaspoons
- Butter - 6 Art. spoons
- big egg - 1 piece
- small red potatoes - 450 Grams (stuffing)
- fatty cream - 1 glass (filling)
- large egg, yolk - 1 Piece (stuffing)
- blue cheese - 100 Grams (filling)
- greenery to choose from - 1 Art. spoon (filling)
- sea salt for sprinkling - To taste
1. In a large bowl, mix flour, starch and salt. Add chopped butter and mix with a knife for dough until the mixture looks like crumbs. Add the egg and mix with a fork. Roll out the dough on a floured work surface in a circle with a diameter of 30 cm. Put the dough into a pie shape with a diameter of 22 cm and gently press it to remove air bubbles. Put the form with the dough into the refrigerator for 30 minutes. Meanwhile, preheat the oven to 175 degrees. Cut potatoes into slices 6 mm thick. Put the potatoes in a medium saucepan and add 5 cm of water. Cook until ready, about 10 minutes. Drain and dry potatoes on paper towels. 2. Lay the slices of potatoes over the dough so that they overlap slightly. 3. Sprinkle the top with blue cheese. Beat cream and egg yolk together, pour a mixture of tart on top. Sprinkle with herbs of your choice and salt. 4. Bake the tart on a baking sheet until golden brown, about 45-50 minutes. Allow to cool in the form and serve warm or cold in a green salad if desired.
Servings: 6