- salt and pepper to taste
- 1.5 tsp. salt
- a little nutmeg
- 3 eggs
- 6 sprig thyme
- 200 g gluten-free flour (e.g. Schär)
- 100 g butter, cold, cut into pieces
- 80 g lactose-free low-fat quark
- 300 g leek, cut into thin rings
- 1.5 dl gluten-free vegetable bouillon
- 600 g mostly waxy potatoes, cooked in their skins, cut into 7-mm-thick slices
- 80 g strongly flavoured Appenzeller, cut into small cubes
- 50 g diced ham
- 400 g lactose-free crème fraîche
Mix the flour and salt in a bowl. Using your hands, rub the butter and flour until crumbly. Add the quark and egg and combine to form a smooth dough. Shape the dough into a ball, flatten then wrap in clingfilm and chill.
In a pan, cook the leek rings in the vegetable stock until soft. Separate the thyme leaves from the stalks and add. In a large bowl, carefully combine the leek, potatoes and diced cheese and ham and season with plenty of salt, pepper and nutmeg.
Stir together the crème fraîche and eggs and season again to taste with the spices. Combine with the potato & leek mixture.
Lightly grease the base and rim of a spring form tin and line with baking paper. Between a sheet of clingfilm, roll out three quarters of the dough to a circle and lay it over the base of the tin. Shape the rest of the dough into a long, thin roll and place on top of the base, around the rim of the tin. Pull upwards to form an even, smooth edge. Spoon the mixture onto the pastry base.
Bake in a preheated oven at 200°C for around 50 minutes.
- Vegetable Dishes
- 1h 30 Preparation/cooking time: ca. 40m + Bake: ca. 50m
- Servings For 6 people
- Nutrition 667 Kcal