Earth Apple and Ham Tart

(*) 26 cm ø cake springform pan, enough for four people.

Peel the potatoes and cut them into thin slices. Cut the ham into thin strips. Peel and chop the onion and the garlic clove. Chop the oregano as well.

Roll out two thirds of the puff pastry. Spread it out, folding the dough over the edge. Prick the bottom of the dough regularly with a fork.

Spread half of the ham strips evenly on the bottom and cover with half of the potatoes. Season with salt and pepper. Spread onions, garlic and oregano evenly over the top. Add the remaining ham on top and finish with potatoes. Season again.

Cut back edge of dough to two inches above filling. Brush with water. Roll out a lid from the remaining dough, a little larger than the diameter of the mold. Place on top, smooth the edges, cut off, roll up towards the inside and press firmly with a fork. Prick the pastry lid regularly with a fork.

Meanwhile, bake the cake in the oven heated to 180 degrees on the lowest rack for forty minutes. Later, use kitchen scissors to cut out the lid along the dough seam and lift it off precisely. Whip the cream until half stiff, season lightly with the chopped parsley, salt and pepper and pour over the potato filling. Put the lid on one more time and bake the tart for another twenty minutes.

Tip: Always use

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