Potato Tart
Healthy, because
Even smarter
Nutritional values
Potatoes are not only delicious, but also give us a long-lasting feeling of satiety through complex carbohydrates. Supposedly these are also able to influence our blood pressure positively.
Serve a fresh salad with the potato tart. If there is anything left over, you can also enjoy the tarte the next day cold. By the way, the recipe is also very popular at a party buffet.
(Percentage of daily recommendation)
| Calorie | 3,699 cal. | (176 %) | ||
| Protein | 92 g | (94 %) | ||
| Fat | 189 g | (163 %) | ||
| Carbohydrates | 402 g | (268 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21 g | (70 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 11.8 μg | (59 %) | ||
| Vitamin E | 22.2 mg | (185 %) | ||
| Vitamin K | 48.4 μg | (81 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 35.8 mg | (298 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 401 μg | (134 %) | ||
| Pantothenic acid | 10 mg | (167 %) | ||
| Biotin | 88.1 μg | (196 %) | ||
| Vitamin B₁₂ | 6.4 μg | (213 %) | ||
| Vitamin C | 191 mg | (201 %) | ||
| Potassium | 5,157 mg | (129 %) | ||
| Calcium | 536 mg | (54 %) | ||
| Magnesium | 325 mg | (108 %) | ||
| Iron | 15.9 mg | (106 %) | ||
| Iodine | 97 μg | (49 %) | ||
| Zinc | 10.8 mg | (135 %) | ||
| Saturated fatty acids | 97 g | |||
| Uric acid | 300 mg | |||
| Cholesterol | 1,470 mg | |||
| Complete sugar | 25 g |
Ingredients
- For the tart
- 300 grams Pastry flour
- 1 pinch salt
- 1 egg
- 2 Tbsps vegetable oil
- For the filling
- 300 milliliters Whipped cream
- 4 eggs
- 3 Tbsps Crème fraiche
- freshly ground peppers
- Nutmeg (freshly grated)
- Also
- Pastry flour (for dusting)
- butter (for tin)
- 20 grams melted butter (for brushing)
Preparation steps
For the potatoes, scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 15 minutes. Drain and rinse in cold water, then drain again.
For the tart, sift flour with salt. Form into a mound on a flat work surface and make a well in center. Add egg, oil and 125 ml (approximately 1/2 cup) water to well and begin to knead. Knead into a smooth dough, shape into a ball and let rest for 30 minutes under a warm bowl.
For the filling, mix heavy cream with eggs and creme fraiche. Season with salt, pepper and nutmeg. Peel potatoes and cool completely.
Preheat oven to 180°C (approximatey 350°F). Spread out a kitchen towel and sprinkle with flour. Place dough on top, begin to roll out and then make as thin as possible using back of hands. Butter a tart tin and press dough into form, letting excess hang over tin.
Cut potatoes into thin slices and mix gently with filling. Place in tart tin and fold over excess dough so that potato mixture is completely covered. Seal, brush with melted butter and bake until golden brown, about 35-40 minutes. Remove, cool slightly and carefully remove from tin. Cut into pieces to serve.
