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Ingredients (2 servings)
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1 Stk. Blätterteig
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400 g Bio-Erdäpfel
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1 Stk. Mascarpone
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400 g Gouda
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Salz, Pfeffer, Muskatnuss
Preparation
- Preheat the oven to 200 degrees Celsius top and bottom heat. Peel the potatoes, cut them into very thin pieces, parboil in salted water for about 5 minutes, and drain well.
- Roll out the puff pastry on a baking sheet lined with parchment paper and fold the edges slightly.
- Mix the mascarpone until smooth with salt, pepper, and a pinch of nutmeg, then spread evenly over the pastry base.
- Arrange the parboiled potatoes in overlapping layers on top of the cream and sprinkle generously with a portion of the Gouda.
- Bake the tart in the hot oven for about 20 to 25 minutes until golden brown and crispy, then cut into pieces and serve warm.
