for 8 person

Pastry dough

200 g	gluten-free flour (e.g. Schär)
1 ½ tsp	salt
100 g	butter

80 g	Free From Magerquark Nature
1	egg

Filling

300 g	leek
1 ½ dl	Free From Gemüsebouillon
6 sprig	thyme

600 g	mostly waxy potatoes, cooked in their skins
80 g	Appenzeller
50 g	ham cubes
	salt and pepper to taste
a little	nutmeg

400 g	crème fraîche
3	eggs

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.

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