Mediterranean potato strudel

Ingredients for 4 servings:

• 3 m.-sized potatoes
• 5 small tomatoes, dried in oil
• 150 g goat’s cheese, natural
• Herbs of Provence, fresh or dried
• 1 package of puff pastry or strudel dough
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Cut the peeled potatoes into cubes approximately 1 x 1 cm and cook as usual until al dente. In the meantime, finely chop the tomatoes, then mix them with the cooked potato pieces and the goat’s cheese (the warm potatoes will help the cream cheese spread nicely over the other ingredients). Season to taste with salt, pepper, and herbs. Pour the mixture into the center of the rolled out dough and spread it out so that the mixture can be easily wrapped in the dough. Fold the dough over to the left and right and roll it up into a strudel. Place it seam-down on a baking sheet, poke or cut a few decorative air slits (holes, slits) into the surface, and bake at approximately 220°C until the dough is browned to your liking. Cut the finished strudel into slices and serve. A fresh salad goes well with it.