Potato and Leek Tart

For the potato and leek tart, quickly mix butter with flour, a pinch of salt, a little cold water and possibly a yolk to form a smooth dough. Wrap in foil and let rest in a cool place for at least 30 minutes.

Meanwhile, cut potatoes into 1-2 mm thick slices. Place in a saucepan, pour over milk, season with salt, pepper and nutmeg and bring to the boil briefly.

Reduce heat and cook potatoes on low heat for about 8 minutes, stirring constantly. (If necessary, add a little more milk to prevent the potatoes from sticking). Then remove from heat.

Cut the leek into slices and the ham into cubes. Heat a little butter and sauté both. Pour in a little soup, add salt and pepper, cover and steam the leeks over medium heat for about 10-15 minutes until the liquid has completely evaporated, then remove from the heat.

Preheat the oven to 180°C and line a buttered springform pan with dough. To do this, roll out the dough as large as possible, as soon as it breaks, just put it in and press it into the mold and up the edge with your knuckles.

Mix the potato mixture with the leek mixture and fill in. Whisk egg yolk with whipped cream, salt, pepper and pour over the cake.Put the potato and leek cake in the hot oven and bake for a total of about an hour. About 10 minutes before the end of the baking time, mix the grated cheese with breadcrumbs and sprinkle over the top.

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