for 4 people

Potatoes

1 tbsp	olive oil
250 g	Blaue St. Galler potatoes (blue potatoes) , cut into approx. 3 mm slices
250 g	waxy potatoes , cut into approx. 3 mm slices
250 g	sweet potatoes , cut into approx. 3 mm slices
1 tsp	salt

Filling

2	eggs, beaten
200 g	sour single cream
130 g	grated Gruyère
2 tbsp	thyme leaves
1 tsp	smoked paprika
a little	pepper

Tart

1	puff pastry dough, rolled into a circle (approx. 32 cm Ø)

How it's done

Potatoes

Heat the oil in a pan. Add the potatoes and sweet potatoes, sauté for approx. 10 mins., season with salt. Set aside approx. 150 g for the garnish.

Filling

Place the eggs in a bowl along with all the other ingredients up to and including the pepper, mix well. Add the potatoes, mix.

Tart

Roll out the pastry, place in the tin along with the baking paper, prick the base firmly with a fork. Cover with the filling. Top with the reserved potato slices.

Bake

Approx. 45 mins. on the bottom shelf of an oven preheated to 220 °C. Remove from the oven, allow to cool slightly and serve lukewarm.

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