Potato Tart with Vegetable Garnish

(*) for a cake springform pan of 26 cm rinse vegetables thoroughly. Cut the leek into small strips.

Peel the carrots and cut the cauliflower stalk into small pieces. Coarsely grate carrots and cauliflower. Heat olive oil in a wide frying pan and sauté leek, carrots and cauliflower for 5 minutes over medium heat until soft. Then season with salt, pepper and nutmeg (freshly grated). Steam out so that the tart does not become too moist.

Rinse and clean potatoes, remove peel to taste, and cut into narrow slices. Grease the tart springform pan. Top with half of the potato slices so that the slices overlap each other. Sprinkle with salt, pepper and nutmeg (freshly grated). Line edge with potato slices.

Pour vegetable filling into lined dish, smooth and cover with remaining potato slices. Sprinkle the earth apple tart with freshly grated nutmeg, salt and pepper, top with butter flakes and bake in the oven heated to 200 °C for 50 min.

Note Rg: the amount of vegetables is too scarce for me, adjust as desired!

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