Kartol û Almond Tart

Put all the ingredients in a bowl - cut the butter into small flakes. Process everything quickly with your hands to a smooth dough, wrap in cling film and let rest in the refrigerator for about 60 minutes.

Then roll out the dough thinly and place it in the tart pan, pulling up the edges and cutting off the excess dough and placing it in the refrigerator for another 20 minutes.

Spread the grated sweet potatoes on the batter, top with the roasted almonds and parsley.

Put the cream with the eggs and the gorgonzola in a container and blend finely with the hand blender and then carefully season with salt (the gorgonzola brings a lot of salt with it). Then pour the topping over the sweet potato and grind black pepper over it.

Bake the tart for 25 minutes in the oven preheated to 200 degrees on the middle rack. Then reduce the temperature to 150 degrees and bake for another 20 minutes - cover if necessary if it gets too dark. Then let it rest for approx. 10-15 minutes before consumption.

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