Potato and carrot tart with cheddar

Ingredients for 1 servings:

• 500 g potato(s), sliced
• 500 g carrot(s), sliced/wedged
• 1 cup whipped cream
• 2 eggs
• 150 g Cheddar cheese
• 2 tbsp wasabi paste
• 1 tbsp vegetable broth
• 150 g smoked turkey breast
• 3 tbsp herbs, as desired (or frozen mix)
• e.g. salt and pepper
• 125 g wheat flour type 405
• 100 g spelt flour type 630
• 120 g low-fat curd cheese
• ½ pack of baking powder
• 60 g milk
• 70 g sunflower oil
• 1 tsp salt
• 1 pinch(s) of sugar
• some flour, for rolling out
• some butter or margarine to grease the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

for 6 servings

For the dough, knead all the ingredients well. Then roll out the dough so that it fits into a baking dish and has a rim about 3cm high. My dish is about 25 x 35 cm. Prepare the springform pan as follows: line the base with baking paper, grease the edge of the dish with a little butter/margarine. Then wrap the rim around the dish and trim off the excess baking paper. Arrange the rolled out dough in the dish so that a 2-3cm rim remains. Meanwhile, bring the cream to the boil with about 100ml of water, add the vegetable stock, pepper, and salt. Then pre-cook the carrot and potato slices in it for about 10 minutes. Spread the cooked vegetables and turkey ham on the dough. Then whisk the cooking liquid with the eggs, season with wasabi paste, herbs, pepper, salt, and sugar, and pour it over the vegetables in the baking dish. Finally, scatter the diced cheddar cheese on top. Place everything in the preheated oven at about 200 degrees on the middle rack and bake for about 35-45 minutes