Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pastry dough
Filling
Utensils
One tart tin (approx. 28 cm in diameter)
How it's done
Pastry dough
Mix the flour and salt in a bowl. Cut the butter into pieces and rub between your hands with the flour to form a crumbly mixture.
Add the quark and one beaten egg and combine to form a smooth dough. Shape the dough into a ball, flatten then wrap in clingfilm and chill.
Filling
Chop the leek into thin rings, then cook in a pan along with the vegetable stock until soft. Separate the thyme leaves from the stalks and add.
Slice the potatoes and cut the cheese into cubes. Add along with the diced ham, carefully mix and season with salt, pepper and a little nutmeg.
Add the crème fraîche and eggs, combine with the potato & leek mixture and season again to taste.
Lightly grease the base and rim of a spring form tin and line with baking paper.
Between a sheet of clingfilm, roll out three quarters of the dough to a circle and lay it over the base of the tin.
Shape the rest of the dough into a long, thin roll and place on top of the base, around the rim of the tin. Pull upwards to form an even, smooth edge.
Bake
Pour the mixture onto the pastry base.
Bake for approx. 50 mins. in a preheated oven at 200°C.
| Serve with: | mixed seasonal leaf salad. |
|---|
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