Vegetarian – can probably be made vegan quite easily.
- 300 g barley flour
- Salt
- 130 g cold butter in pieces
- 125 ml ice-cold water
- 3 tblsp milk (I used oat milk but my guess is any milk will do)
- 200 g crème fraiche
- 1 leek – the white part, in slices
- Optional: Herbs of choice – I had two kinds of basil that needed to be used
- 1 clove garlic or to taste – I used four, and 1 knob fresh ginger, chopped and pushed through the garlic press
- Chili in some form or other, to taste, I used a dollop of my favourite chili paste
- Optional: If you don’t want to use garlic, ginger and chili, nutmeg would work
- 1 large potato and 1 large sweet potato, in slices
To garnish:
- Feta cheese, crumpled
- Hazelnuts, chopped and dry-roasted
- The green of the leek, thinly sliced and wilted in a bit of oil
Combine flour, butter and salt to a homogeneous mass and incorporate milk and water little by little.
Form a ball, wrap in clingfilm and let rest in refrigerator for a couple of hours or overnight.
Mix crème fraiche, leek, herbs, garlic, ginger and chili (if using), salt and pepper.
Press the dough into a baking tin lined with baking paper.
Distribute the leek mixture on top and then place the potatoes evenly.
Sprinkle with salt and pepper.
Bake at 180 C for 35 to 40 minutes.
Distribute the garnishing.