Potato-Garlic Tart

Ingredients for 4 servings:

• 150 g flour
• 75 g butter
• ½ tsp salt
• 3 tbsp water, cold
• 100 g crème fraîche
• salt and pepper
• 200 g potatoes
• 1 tbsp olive oil
• 3 garlic cloves
• 1 tbsp rosemary
• nutmeg
• Pulses for blind baking

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Spread 75g of butter flakes onto 150g of flour and add 1/2 teaspoon of salt. Crumble everything into crumbs. Add enough cold water (about 3 tablespoons) until the dough is smooth. Wrap in cling film and chill in the refrigerator for about 30 minutes. Season 100g of crème fraîche with salt, freshly ground pepper, and freshly grated nutmeg. Preheat oven to 200°C (180°C fan/gas mark 3). Roll out the dough with a little flour into a flatbread and place on a baking sheet lined with baking paper or in a tart tin. Prick the dough several times with a fork. Place greaseproof paper on top and arrange the pulses on top for blind baking. Pre-bake for 10 minutes. Remove the pulses and baking paper. Peel 200g of potatoes and slice them thinly. Spread the crème fraîche on the dough and place the potatoes on top. Season with salt and pepper and drizzle with 1 tablespoon of olive oil. Bake for 25 minutes. Cut 3-4 garlic cloves into thin slices, add them to the potatoes with 1 tablespoon of rosemary needles and bake for 10 minutes.