Potato and tomato tart with parmesan and rosemary

AUTHOR
Jennie Fields
DIFFICULTY
very easy
RATING
3 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 200 g Flour
  • 100 g soft butter
  • 7-10 Tbsp Salt
  • 4 Eggs (size M)
  • 800 g small, new potatoes
  • 3 Branches of rosemary
  • 250 g Schmand
  • 5 TABLESPOONS Milk
  • 50 g grated parmesan cheese
  • 7-10 Tbsp Pepper
  • 150 g cherry tomatoes
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Flour

Directions

  1. 1

    Put flour, butter in flakes, 1 pinch of salt, 1 egg and 3 tablespoons of water in a bowl. Knead with the dough hook of the hand mixer. Then knead with your hands to a smooth dough. Grease an ovenproof casserole dish (25 cm Ø). Roll out the dough round (approx. 29 cm Ø) on a floured work surface. Place the dough in the baking dish, pressing the rim. Prick the dough several times with a fork and chill for approx. 30 minutes

  2. 2

    In the meantime, wash the potatoes thoroughly and cook them in salted water for about 20 minutes. For the sour cream, wash rosemary, shake dry, pluck needles from the twigs and chop finely. Mix sour cream, milk, 3 eggs, cheese and rosemary, season to taste with salt and pepper. Wash the tomatoes and grate them dry. Spread the potatoes and tomatoes on the dough, fill up with sour cream mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 35-40 minutes. If necessary, cover the tart 12-15 minutes before the end of the cooking time so that it does not become too brown. Pick salad tastes good with it

  3. 3

    Waiting time approx. 30 minutes

Nutrition Facts

KCAL
270 kcal
CARBS
23 g
FATS
16 g
PROTEINS
8 g