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
To roll out the pastry
Valais vegetable tart
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Pastry dough
Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.
Filling
Heat the butter in a pan. Add the leek, sauté for approx. 3 mins. Pour in the wine, cover and simmer the leek for approx. 5 mins. until soft. Remove the lid, reduce the liquid completely, leave to cool. Mix the potatoes, pears, cheese and ground cloves into the leek, season.
To roll out the pastry
On a surface lightly dusted with flour, roll out 2/3 of the pastry into a circle approx. 30 cm in diameter. Place the pastry in the prepared tin, creating a rim of approx. 4 cm, press down firmly. Prick the base firmly with a fork. To make the lid, roll out the remaining pastry into a circle (approx. 24 cm in diameter) on a lightly floured surface, cover and chill.
Valais vegetable tart
Spread the hazelnuts over the pastry base, top with the filling. Place the pastry lid over the filling, press down gently around the edges, then press down firmly with a fork. Brush the pastry with egg.
To bake
Approx. 40 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, place the tin on a cooling rack, allow to cool slightly. Remove the tin frame.
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