Flavoursome potato and onion tarte
Source: https://www.oldenburger-professional.com/rcp_recipe/flavoursome-potato-and-onion-tarte
Total time
30 Minutes
Difficulty
normal
Ingredients
| Quantity | Unit | Ingredient |
|---|---|---|
| 500 | g | flour (type 405) |
| 300 | ml | Oldenburger Fullcream milk |
| 200 | g | butter |
| 600 | g | potatoes, floury |
| 3 | piece(s) | red unions |
| 600 | stems | of thyme + a little extra for garnish |
| 4 | tbsp | sunflower oil |
| 300 | g | Oldenburger Chef's Cooking Cream 20% fat, UHT, 1kg |
| Salt | ||
| Pepper |
Preparation
- Mix flour and salt in a bowl for the dough. Dice the butter, add it to the flour and slowly mix with the kneading of a hand mixer. Gradually add milk and knead into a smooth dough. Then wrap the dough in plastic wrap and refrigerate for approx. 30 minutes.
- For the filling, wash the potatoes, pat dry and cut into slices of approx. 0.5 cm. Peel onion and cut into slices. Wash thyme, shake dry and peel off the leaves.
- Heat oil in a pot and sauté the potatoes and onions for about 3 minutes. Add cooking cream and thyme and simmer over medium heat for about 10 minutes. Occasionally stir gently. Season with salt and pepper.
- Preheat oven (top / bottom heat: 200 ° C / convection: 175 ° C). Divide the dough into 4 equal portions, then roll out each to a width of about 20 cm on a floured work surface and place on a baking tray lined with baking paper. Using a skimmer, place the filling in the center of the dough then fold in the edges. Bake tartes on the middle rack of the oven for 20-30 minutes. Garnish with remaining thyme.
Tip: The floury potatoes release starch while cooking in the pot and thus bind the sauce directly.
Nutritional values per serving
| Energy | 4.849,0 kJ | |
| Calories | 1.158,9 kcal | |
| Protein | 21,0 g | |
| Fat | 66,0 g | |
| Carbohydrates | 121,0 g |
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