Potato tart with garlic

Ingredients for 4 servings:

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

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

Spread 150g flour and 75g butter flakes on top, add 1/2 teaspoon salt. Crumb everything. Add enough cold water (about 3 tablespoons) until the dough is smooth. Wrap in foil and chill in the refrigerator for about 30 minutes. Topping: Season 100g crème fraîche with salt, freshly ground pepper, and grated nutmeg. Preheat oven to 200°C (180°C fan oven). Roll out the dough with a little flour into a flatbread and place on a baking sheet lined with baking paper (or, better yet, in a tart dish). Prick the dough several times with a fork. Place greaseproof paper on top and scatter the pulses on top. Pre-bake for 10 minutes. Remove the pulses and baking paper. Peel 200g 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. Thinly slice 3-4 garlic cloves, sprinkle with 1 tablespoon of rosemary needles, and bake for about 10 minutes.