Ingredients
Dough:
- 160 gram Flour wheat / Flour
- 60 gram Butter
- 1/2 teaspoon Salt
- 70 gram Sour cream
Filling:
- 500 gram Potato young
- 2 pieces Chicken eggs
- 1 teaspoon Sugar
- 60 gram Butter
- 4 tablespoons Sunflower oil
- 5 cloves Garlic
- 100 gram Feta
Instructions
- In a blender, mix flour, salt, and cooled butter.
- Add sour cream and beat again. Wrap the finished dough in plastic wrap and leave it in the freezer for 30 minutes.
- Cut the onion into half rings. Peel the garlic.
- In a frying pan, heat 30 g of oil. Put the onion, add sugar and fry over low heat until Golden brown. Remove from heat.
- Wash and boil the new potatoes until tender. Heat 4 tablespoons of sunflower oil in the pan where the cake will be prepared. Put the potatoes in the pan and lightly fry.
- Spread the garlic between the potatoes. Spread the onion on top of the potatoes.
- Spread the cheese on top, cut into pieces. Spread out the butter (30 g)
- Sprinkle the cutting Board with flour. Roll out the dough into a circle with a diameter that corresponds to the pan on which we will bake the tart.
- Cover the potatoes with dough. Press lightly. Bake the tart in the preheated oven at 180*C for 30 minutes. The dough on top should be well browned.
- Remove the tart from the oven, cover the pan with a plate and gently turn it over. You can serve!
- Bon Appetit!