Ingredients

6 people
general.ingredients.name general.ingredients.amount
Frozen potato cubes - we used a mix of grilled sweet, purple and white potato 600g
Eggs 3
Milk 250 ml
Cream 250 ml
Grated Emmental cheese 50g
Wheat flour 50g
Shallots, diced 25g
Baking powder 1/2 bag (about 5g)
Butter for greasing the cake mold
Salt to taste
Black pepper or nutmeg to taste

Preparation:

  1. Before you begin:

    Preheat the oven to 180°C (356°F)

    Grease a round cake pan with butter.

  2. In a mixing bowl, combine the wheat flour, baking powder, salt, and black pepper or nutmeg.

    In a separate container, beat the eggs and mix them with the milk until well combined.

  3. Gradually add the egg and milk mixture to the dry ingredients, stirring until you have a smooth batter.

  4. Stir in the diced shallot and cream until the mixture is lump-free.

  5. Spread the frozen rainbow potatoes evenly in the greased cake pan. Sprinkle the grated Emmenthal cheese over the potatoes.

    Pour the liquid batter mixture over the potatoes and cheese.

  6. Bake in the preheated oven for about 45 minutes, or until the tart is golden brown and set in the center.

  7. Remove from the oven and allow to cool slightly.

    Carefully unmold the tart by turning the pan out onto a plate.

    Serve hot or cold, and enjoy your delicious rainbow vegetable tart!

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