Mix and knead both types of flour with cold butter in cubes and the salt, finally process the egg well under it. Shape into a ball and wrap in cling film. Chill in the refrigerator for at least 1 hour.

Clean and cook the potatoes, let them cool down and peel them. Peel the shallots and wash the leek. Cut into rings! Heat the oil in a pan, then add the butter and brown everything a little, then fry the shallots and leek in it, with sugar and salt, so that everything gets a little color. Take out of the pan and let cool down. In the same pan, leave the bacon cubes crispy and drain into a sieve. Mix the shallots, leek and diced bacon.

Knead the shortcrust pastry with a little flour with the heels of your hands until soft. Roll out with a whale wood. Line the bottom of the baking tin with baking paper and grease the edge with butter. Then sprinkle the shape with breadcrumbs. Because put the dough into the mold and press it firmly into place. I had a small mold, depending on how thin the dough is!

Cut the potatoes into thin slices and line the tart base with them. Then spread the bacon / shallots / leek mixture on top. Wash and chop the parsley and chives. Then mix the cream, eggs, nutmeg, herbs and Telly cherry pepper well (add a little salt if necessary) and spread on the tart. Cut camembert into slices and spread on top of the filling!

Then bake the tart for about 30-45 minutes! Depending on the desired tan and oven :-) Then let the tart cool down a little and take it out of the mold. Cut into pieces and serve with a salad and possibly a white wine! :-)

Those who prefer vegetarian food can simply leave out the bacon. :-)