Leek and potato tart

Ingredients for 1 servings:

• 220 g flour
• 120 g butter
• 50 g hazelnuts, ground
• 1 tbsp vinegar
• 4 tbsp water, cold
• 1 pinch of baking powder
• Salt
• 450 g leek, sliced
• 440 g jacket potatoes, finely diced
• 1 onion(s), red, finely chopped
• 1 tbsp paprika paste
• 3 tbsp oil
• 4 tbsp water
• 150 g cheese, grated
• salt and pepper
• 1 pinch of marjoram
• 1 pinch of nutmeg

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

with hazelnut dough

Dough: Cream butter until fluffy, combine with flour, baking powder, and salt, and knead briefly. Add vinegar, water, and nuts and knead into a smooth dough. Wrap in cling film and chill for 30 minutes. Topping: Sauté leek and onion in heated oil and 4 tablespoons of water over low heat for 15-20 minutes, covered. Then add potatoes and paprika and cook for another 5 minutes. Add half of the cheese, marjoram, nutmeg, salt, and pepper, and mix well. Roll out the dough and line a tart dish with it. Spread the topping on top and sprinkle with the remaining cheese. Bake in a preheated oven at 180 degrees Celsius for about 35 minutes.