Potato tart

Ingredients for 8 servings:

• 300 g flour
• 150 g butter, soft
• 50 ml milk
• 500 g potatoes, floury
• 1 bunch of parsley
• 200 g crème fraîche
• salt and pepper
• Butter for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

potato pie

Sift the flour into a bowl. Add the softened butter and salt. Then pour in 50 ml of milk and knead the dough thoroughly. Add a little more milk if there is still some liquid left. Form the dough into a ball and let it rest for 1 hour. Meanwhile, peel the potatoes and cut or slice them into very fine slices. Wash the parsley, pat dry, and chop finely. After the resting time, roll out about 2/3 of the dough with a rolling pin on a lightly floured surface to about 0.5 cm thick. Butter a springform pan or a deep 26 cm tart pan and place the dough in it. It should extend well over the edges of the pan. Now spread a thin layer of potatoes on the dough base. Season with salt and pepper. Sprinkle some parsley over the dough and spread some of the crème fraîche on top. Continue until all the potatoes are used up. Finish with a layer of crème fraîche. Preheat the oven to 200°C (Gas Mark 3). Roll out the remaining pastry to the size of the tin and place it on top. Moisten the edges, fold the overhanging pastry over, and press down firmly. Cut a hole in the center of the pie to allow steam to escape. Bake the pie in the preheated oven for about 1.5 hours until light golden brown. Serve hot.