French roast potatoes with creme fraiche and sage
Just a wonderful spring weekend. So nice that I used the Saturday to make my bike spring ready again. Thanks to a new bicycle helmet (very important in Cologne!), Safety lock and handlebar basket, I'm now again as far as equipped to cycle through the area. I had forgotten how practical a bike is and how much fun that makes!
So far, I've always lived very rural and since the bike was only needed if you have made a bike ride. Cologne was too far away to go there by bike, the nearest supermarket was either at the foot of a mountain that you did not want to cycle up again with full bags or at the end of a busy country road without a bike path. Besides, I've always had a car.
Now I live in the middle of the city, I've sold my car, I'm a holder of a monthly ticket for public transport and now just have my bike. Yesterday my girls and I had a wonderful day in Cologne. At 10 o'clock (because of time change: 9 o'clock ...) there was breakfast around the corner in the Café Franck. Highly recommended. And it is worth getting up early, if you still want to have a seat on the sunny terrace. Then we went to the flea market at the Bastei am Rhein and from there to the new Rheinauhafen with a stopover at the Chocolate Museum to a final rhubarb choir in the Südstadt. At 19 o'clock I was back home. And done everything by bike. Gorgeous! I felt again as if I had been 12 and spent the whole day outside on the horse farm. Afterwards, you are so satisfied and feel so relaxed.
But then we come slowly to eat, because this is not my personal diary or a childhood memory blog, but still a food blog.
And I just told it all because I was not in my kitchen at the weekend. Could now be comprehensible, why not?
For this I have now gewerkelt again.
In the March issue of the "Lust for pleasure", a recipe especially addressed me: the fried potato cake with crisp sage br> Since my lover is more like the pasta eater and spurns all my favorite potato recipes, I took the opportunity to fill my lonely lunch with this recipe today.
And when my sweetheart came home from work and had to try a piece, He realized that it tastes ok and that I can serve it quietly for dinner. Would not he order now, but you can eat. Juchu!
I kept pretty close to the original recipe from page 26 of the March issue, but I think that's a French fried potato pie.
French baked potato tart with creme fraiche and sage
for a tartar of 26 cm diameter
For the dough:
150 g of flour
1/2 Tl salt
75 g of cold butter in small pieces
30 ml of water (about 2 tablespoons)
Fat for the mold
Flour for the work surface
Legumes for blind baking
For the filling:
1 kg of hard-boiled potatoes
50 ml of olive oil
1/2 bunch of sage (about 20 leaves)
200 g of creme fraiche
Flour, salt and pieces of butter in Pour a bowl and chop with a Pastry Blender or a regular knife. Add water and continue to work until a crumbly dough is formed.Continue to reduce the temperature and fry the potatoes gently for about 15 minutes with the lid on. Stir occasionally.
Preheat the oven to 200 ° C. Slightly grease a tart tin (if possible with a removable bottom). Roll out the dough on a floured surface slightly larger than the shape and fold it up twice as a crêpe. Place in the tart tin, open carefully and press firmly on the bottom and edges. Cut off the overhanging dough.
Pierce the dough several times with a fork, then cover with baking paper and weigh down with legumes.
Bake for about 20 minutes.
Place the potatoes, which have been cooked until firm, into a large bowl.
Crème fraîche Stir briefly, then pour over the potatoes. Season with plenty of salt, pepper and freshly grated nutmeg. Peel garlic and finely chop or squeeze and add to the potatoes. Mix everything carefully, without the potato slices falling apart.
Remove the baked cake from the oven and remove baking paper and legumes.
Distribute the potatoes evenly on the tartar. If you have time, you can make it like a roof tile, I prefer it a bit more rustic.
Bake for another 25 minutes.
Remove the finished tart from the oven and let it cool for 5-10 minutes on a grid, then carefully take the form. Garnish with the fried sage leaves and serve either hot, lukewarm or cold. This fits a fresh green salad.
I like the French version quite well, the combination is really delicious.
I just miss a certain whistle. Next time I would roast finely diced shallots with the potatoes.
I imagine the whole thing as a German version with bacon, onions, sour cream and parsley very delicious. I'll give it a try as well.
Since the whole tastes good at any temperature and is also quite good in the Microwave warm up, great for brunch or as a small meal.