Potato tart with pesto – a hearty highlight for gourmets

Here’s how to prepare it:

Rub the spelt flour and butter with the salt until crumbly. Add the egg and quickly knead everything into a dough. Shape into a ball, wrap in plastic wrap, and chill for 30 minutes. In the meantime, peel the potatoes and thinly slice them. Heat the olive oil in a pan and fry the potato slices for 10 minutes until al dente, turning carefully occasionally. Transfer the golden-brown potato slices to a bowl.

Preheat the oven to 175°C fan/convection oven (190°C top/bottom heat). Butter the baking dish. Roll out the dough into a circle on a floured work surface and place it in the dish. Place baking paper over the shortcrust pastry and weigh it down with the dried pulses. Bake in the oven for 15 minutes. Then remove the baking paper and the pulses.

Combine the crème fraîche with the pesto and eggs, and season with salt, pepper, and nutmeg. Spread the potato slices on the dough and baste with the egg mixture. Bake in the oven for 25–30 minutes.