Potato tart with celeriac and bacon
very easy
120 mins
120 mins
Ingredients
- 150 g + 1 tablespoon of flour
- 7-10 Tbsp Salt
- 75 g Butter
- 1 big onion
- 1 TABLESPOON Sunflower oil
- 800 g Potatoes
- 600 g Celeriac
- 200 g streaky smoked bacon
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 250 ml dry cider
- 1 TABLESPOON coarse mustard
- 1 Egg yolk (size M)
- 7-10 Tbsp Grease
- 7-10 Tbsp Flour
- 7-10 Tbsp Cling film
- 7-10 Tbsp Aluminium foil
Directions
- 1
For the dough, knead 150 g flour, salt, butter in pieces and 3-4 tbsp. cold water to a smooth dough. Form dough into a ball, wrap in cling film and chill for about 30 minutes
- 2
Peel the onion and cut into fine strips. Heat the oil and braise the onion for about 5 minutes until soft. Peel, wash and thinly slice the potatoes. Peel celeriac and grate roughly. Cut bacon into strips, add to the onions, dust with 1 tbsp. flour and stir in
- 3
Put half each of the potato slices, celery and onion-bacon mixture one after the other into a greased round ovenproof dish (20 cm Ø). Season with salt and pepper. Repeat the process with the remaining ingredients. Mix cider and mustard and spread over the filling
- 4
Roll out the dough into a circle (22 cm Ø) on a floured work surface. Whisk egg yolk and 2 tbsp. water. Coat the edge of the mould with a thin layer of the mixture. Cover the mould with the rolled out dough and press down the edge. Spread the dough with the rest of the egg yolk
- 5
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 1 1/4 hours. After half of the time, cover with aluminium foil if necessary
Nutrition Facts
540 kcal
40 g
36 g
10 g
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