Potato and walnut tart

Ingredients for 4 servings:

• 250 g flour
• 100 g cream cheese
• 100 g butter, cold
• 1 egg yolk
• some salt
• 3 eggs
• 200 g cream
• 300 g potatoes
• 300 g sweet potatoes
• 60 g walnut kernels
• 150 g ham
• some stalks of parsley or 1 – 2 tbsp dried
• 100g Gorgonzola
• Nutmeg, freshly grated
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

from a 28 cm tart or springform pan

Make a shortcrust pastry from flour, cream cheese, butter, egg yolk, and salt. Pour the dough into a greased 28cm tart or springform pan and chill. Preheat the oven to 200°C (top/bottom heat) or 180°C (fan oven). In the meantime, peel and coarsely grate the potatoes and sweet potatoes. Chop the nuts and toast them lightly in a dry pan. Roughly chop the parsley. Cut the Gorgonzola into small cubes. Mix the potatoes, sweet potatoes, ham, parsley, nuts, and half of the Gorgonzola and spread on the shortcrust pastry. Whisk the eggs and cream together, season with salt, pepper, and nutmeg, and pour over the mixture. Sprinkle everything with the remaining Gorgonzola cubes. Bake the tart in the oven for 45 minutes. Let the tart cool briefly and then remove it from the pan. It tastes best when served lukewarm.