INGREDIENTS (for 12 pieces):

  • 200 g of flour
  • 100 g soft lard
  • salt
  • 30 ml of milk
  • Some flour for the work surface
  • Pork lard for fattening the springform
  • 12 medium-sized firming potatoes
  • 200 g of sour cream
  • 50 g of creme fraiche
  • 3 eggs (170g)
  • Black pepper from the mill
  • Some thyme leaves
  • 12 thinly sliced ​​slices of Lardo (Italian white bacon)


  1. Knead flour, lard, salt and milk as quickly as possible to a homogeneous dough. Form the dough into a ball and refrigerate for 30 minutes. Roll out the dough on a floured work surface and lay out the bottom and edge of a greased springform pan.
  2. Preheat oven to 180 degrees. Peel potatoes, wash and halve lengthwise. Cut each half of the potato into 2 mm slices with a knife. Spread the halves slightly fanned out on the tarte floor. Mix the sour cream, crème fraîche and eggs and season to taste with salt and pepper until spicy. Spread the Schmandguss over the potatoes and bake the tarte on the middle rail for 40-50 minutes until golden brown. Shortly before the end of the baking time, sprinkle the thyme leaves over the tart.
  3. Remove the tart from the oven, allow it to cool in the mold for 3 minutes, remove from the mold, cover with lardo, cut into pieces of cake and serve immediately.

PREPARATION TIME: approx. 1 1/2 hours
RESTING TIME: approx. 30 min.
PER PIECE: approx. 320 kcal, 6 g protein, 22 g fat, 24 g carbohydrates

TIP: Instead of thyme try some varieties with chopped rosemary or finely chopped sage.