Pate Brisée with potatoes, spinach and trout

Ingredients for 2 servings:

• 300 g shortcrust pastry (Pâte brisée) or pizza or tarte flambée dough, or homemade
• 350 g spinach, fresh
• 1 garlic clove(s)
• 1 m.-sized onion(s)
• salt and pepper
• nutmeg
• ½ cup sour cream
• 300 g jacket potatoes
• 100 g cheese, grated
• 200 g smoked trout fillet(s), chopped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Finely chop the onion and garlic, fry, and add the spinach, then sauté for about 5 minutes. Season with salt, pepper, and nutmeg. Set aside. Place the pâte brisée or thinly rolled out homemade dough on a baking sheet lined with baking paper. Spread the dough with sour cream. Peel the jacket potatoes, slice them into 3 mm thick slices, and spread them on the sour cream-covered dough. Spread the spinach over the potato slices. Sprinkle with cheese. Bake for 8-15 minutes at approximately 200°C (top/bottom heat), depending on the dough used. Two minutes before the end of the baking time, add the chopped trout fillet.