Crispy Earth Apple Tart

For the dough, remove the peel from the potato and press it through a press. Mix with lard, 50 ml cold water, milk, oil, salt and flour.

Knead with the dough hook of the mixer for 5 min until a smooth dough. Cover and let rest at room temperature for 1 hour.

2. For the topping, peel the potatoes, cut into small pieces.

Bring to a boil with 1 rosemary, garlic clove, salt and milk. Cook at low temperature for 15 min with lid closed until soft. Remove rosemary, mash potatoes with a hand blender. Whip cream until stiff, fold in 1 tbsp olive oil.

3. clean chanterelles, maybe rinse and drain well.

Finely dice shallot and sauté in butter until translucent. Add mushrooms, season with salt, season with pepper and sauté for 3-4 minutes. Cut tomatoes into quarters. Grind 8 basil leaves with remaining garlic and olive oil with a hand blender and cool.

Knead dough, roll out to 32 cm ø and place in a greased tart pan (28 cm ø). Spread with the potato cream, top with chanterelles and tomatoes. Bake in the heated oven at 210 degrees (gas 3-4, convection oven not recommended) on the lowest shelf for 35 minutes. Drizzle with basil oil, sprinkle with remaining basil.

Can be prepared well!

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