Ingredients
- 1250 g Flensted Potato Slices (90052)
- 200 g grated cheese, such as Gouda or mozzarella
- 400 g mini broccoli florets
- 400 g diced squash
- 200 g sliced leeks
- 10 eggs
- 4 dl sour cream (6% or 9%)
- Salt, pepper
Preparation
Spread the potatoes in an even layer on the bottom of a Gastronorm tray lined with parchment paper and sprinkle with cheese. Bake the potatoes for 10 minutes at 175°C.
Meanwhile, blanch the vegetables briefly.
Whisk the eggs and sour cream together, season with salt and pepper, and mix in the cheese.
Arrange the vegetables on top of the pre-baked potatoes and pour the egg mixture over them.
Bake the tart for 20–25 minutes at 175°C until the egg mixture has set and is golden brown on top.
Serve the tart warm or cold, cut into small pieces.
