Served as a main dish with salad or as a side dish - this recipe is just brilliantly simple!approx. 20 minutes
(for a 26 cm tart form or springform tin)
For the shortcrust pastry:
225 g flour
1 tsp salt
100 g butter
1 tbsp mineral water
For the filling:
700 g potatoes
100 g HANDL TYROL Tiroler Speck PGI Ham Cubes
For the topping:
100 ml cream
100 g crème fraîche
150 g Tyrolean mountain cheese
Salt, pepper, nutmeg
- Knead together all ingredients for the pastry, form a ball and leave to rest in the refrigerator for half an hour. Peel the potatoes and cut into 2 x 2 cm cubes. Cook for approx. 10 min until they are not quite done.
- Preheat oven to 190 °C. Melt butter in a pan and then fry the potato cubes until golden brown. As they begin to colour, add the Tiroler Speck PGI Ham Cubes and chopped onion and fry together. Season with salt, pepper and nutmeg.
- Roll out the pastry and use it to line a greased tart tin. Prick the bottom several times with a fork and spoon in the potato and ham mixture.
- For the topping, grate the cheese and whisk together with cream, crème fraîche and eggs. Pour the mixture over the potatoes and then bake for 30-35 minutes. Let the fried potato and ham tarts rest for approx. 5 minutes and then feast.
This recipe was created for us by Penne im Topf. Take a look at this great blog (www.penneimtopf.com)! Thanks Ann-Kathrin!