Drive away potatoes and onions
159 recipes
Potato tart
ingredients
servings
8
Sorghum flour
100 oz
Rice flour
100 oz
buckwheat flour
50 oz
Extra virgin olive oil
70 oz
Rice milk
120 oz
Provola
5 slices
Potatoes
2 unit
single courses from Italy
Potato tart
Potato tart
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A very simple base with wholemeal flour and vegetable milk filled with provola and potatoes
preparation
step 1
The procedure is very simple, you need a bowl and a fork. Combine all the flours, add the oil, mix with a fork to allow it to absorb well into the flour.
step 2
Now add the milk slowly a little at a time, depending on your flours you could use an extra spoon or less.
step 3
Continue to mix with the fork until the dough starts to compact, then begin to knead with your hands, making it easier to form a compact dough.
step 4
Cover with plastic wrap and leave in the fridge to rest for at least an hour. Then you can spread it easily with a sprinkling of rice flour.
step 5
Roll out the dough and cover a cake tin with the help of parchment paper. Spread on the base of the slices of provola. Cover with thinly sliced potatoes and rinse for a few minutes with hot water.
step 6
Season with salt, extra virgin olive oil and rosemary. Bake at 180 degrees for 20 minutes in the lowest shelf of the oven and another 10/15 minutes in the central shelf until the potatoes begin to color
