for 4 people

Pastry dough

300 g	white flour
¾ tsp	salt
120 g	butter, cut into pieces, cold
1 ¼ dl	water

Filling

1 tbsp	butter
500 g	leek, cut into strips approx. 1 cm wide
1 dl	white wine
500 g	waxy potatoes, cooked in their skins, cut into slices approx. 5 mm thick
2	pears, quartered, cored, thinly sliced
300 g	mountain cheese, coarsely grated
2 pinch	ground cloves
1 ¼ tsp	salt
a little	pepper

To roll out the pastry

a little

white flour

Valais vegetable tart

2 tbsp	ground hazelnuts
1	egg, beaten

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.

Show complete recipe