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Potato Tart with Fresh Goat Cheese & Rosemary
(0)
50 min
Under an hour
Gurkerl Küche
Knuspriger Blätterteigboden belegt mit zarten Erdäpfelscheiben, cremigem Sauerrahm-Guss, herzhaftem Ziegenfrischkäse und duftendem Rosmarin – vollendet mit einem Hauch Honig. Ein eleganter österreichischer Herbstgenuss aus dem Backrohr.
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat. Thoroughly wash and peel the potatoes, then slice them into very thin slices (approx. 2 mm) using a mandoline. Peel and finely chop the garlic.
In a bowl, stir together the sour cream, egg, chopped garlic, a little salt, and freshly ground black pepper until smooth.
Preparation & baking
Unroll the puff pastry directly with the rolled-in baking paper onto a baking sheet or into a tart pan. Prick the pastry base several times with a fork, leaving an approx. 1 cm border around the edges.
Chef's tip
If you prefer a milder goat cheese flavour, you can mix it half-and-half with classic cream cheese or ricotta. This pairs wonderfully with a crisp lamb's lettuce salad with pumpkin seed oil dressing.
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