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Ingredients
Savory Potato, Zucchini and Tomato Tart
- For the dough
- 250 grams Pastry flour
- salt
- 1 egg
- 160 grams butter
- For filling
- 600 grams starchy potatoes
- 2 Zucchini
- 5 Tomatoes
- 5 Pastry flour (for dusting)
- butter (for the pan)
- 2 eggs
- 300 milliliters Whipped cream
- 100 grams Crème fraiche
- 2 tsps freshly chopped thyme
- 160 grams freshly grated Parmesan
- freshly ground peppers
- Nutmeg (freshly grated)
- thyme (for garnish)
For the dough, mix flour and a pinch of salt and pile on a work surface and make a well in the center. Mix egg into center and place butter in small pieces evenly over flour. Chop all ingredients with a knife until crumbly and quickly knead with hands until dough is smooth. Shape into a ball and wrap in plastic and refrigerate for about 30 minutes.
Preheat oven to 180°C (approximately 350°F).
Rinse potatoes and pre-cook for about 15-20 minutes in boiling, salted water.
Rinse zucchini and tomatoes and drain and wipe dry. Cut zucchini and tomato into round slices about 0.5 cm thick. Drain potatoes and peel and cut into slices about 0.5 cm (approximately 1/4 inch) thick.
Divide dough in half and roll out each half on a floured surface slightly larger than pan. Butter 2 quiche pans, each about 20 cm (approximately 8 inches) diameter, and line with dough and leave an edge. Place potato, zucchini and tomato slices overlapping in a pattern over dough. Mix eggs, cream, crème fraîche, thyme and half of cheese and season with salt, pepper and nutmeg and pour over vegetables. Sprinkle remaining cheese on top and bake in preheated oven for about 30 minutes. Serve with thyme sprigs.