Potato Pie with Ham and Bacon

(*) Pie dish or baking pan about 28 cm ø.

Peel the potatoes and cut into fine slices.

Roll out two thirds of the puff pastry much larger than the shape. Spread out the pastry so that it overlaps the edge by about two cm. Prick the bottom with a fork.

Spread the bacon strips evenly on the dough. Put half of the potato slices on top and season with salt and pepper. Spread the onion rings, garlic slices, oregano and half of the ham cubes evenly on top. Cover with the remaining potato slices, season them and sprinkle the remaining ham on top. Fold the edge of the dough over the filling and brush with water.

Roll out a lid the size of the mold from the remaining dough and place it on top. Press the edge well smooth, maybe close it with a dough clamp or possibly a fork.

Meanwhile, bake the potato tart in the oven heated to 180 °C on the lowest shelf for forty minutes.

In the meantime, whip the cream until semi-stiff. Chop the parsley and fold into the cream. Season with salt and pepper.

Remove the tart from the heat. Using kitchen scissors, cut the top along the seam of the pastry and lift it off precisely. Spread the parsley cream evenly over the filling. Put the lid back on and bake the potato tart for another twenty minutes.

Serve with carrot and cucumber salad.

Our tip: Use a

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