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Ingredients
Potato Tart with Smoked Fish
- For the pastry
- 250 grams Pastry flour
- 125 grams cold butter
- 1 pinch salt
- 1 egg
- For the topping
- 150 grams Pastry flour
- 4 eggs
- 50 milliliters milk
- salt
- freshly ground peppers
- Nutmeg
- 2 tsps chopped Dill
- 750 grams potatoes
- 2 onions
- 2 garlic cloves
- 300 grams Smoked fish
- 50 grams butter
For the pastry: pile flour on the work surface, mix with salt and make a well in the center. Cut cold butter into small pieces and arrange around the well. Add an egg and about 2-3 tablespoons of warm milk to the well and chop all ingredients until crumbly. Quickly knead into a smooth pastry and shape into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
For the topping: combine flour with eggs and milk to make smooth and thick batter, season with salt, pepper and nutmeg. Add dill and mix well.
Peel potatoes, grate coarsely and add to batter. Peel onions and garlic. Cut onions into small cubes, chop garlic and tear smoked fish into small pieces.
Heat 1 tablespoon of butter in a pan and saute onions until soft. Add garlic and saute briefly. Remove from heat and cool slightly. Add to potatoes together with smoked fish pieces.
Butter tart pan. Roll out pastry and line tart pan with it, making an edge all around. Spread with potato mixture and smooth. Dot with remaining butter flakes. Bake in preheated oven at 180°C (approximately 350°F) for about 50 minutes. Remove from the oven and serve with crisp salad, if desired.