Potato & Mushroom Tartlet

Ingredients (10 portions):

3 sheets of Toni Kaiser Filo Pastry (540 g), 1 dessert spoon of vegetable oil

Filling:1

1.5kg potatoes, cooked with skin on

400g mushrooms, finely chopped

50 g white onions, finely chopped

10 g red onions, finely chopped 

100 g spring onions, cut into rings

50 g carrots, finely cut into slices

4 dessert spoons of vegetable oil

300g QIMIQ

125 g sour cream

20g finely chopped garlic

Salt, pepper, nutmeg, caraway seed, cardamon, vegetable oil for the baking tray 

Instructions:

Sautee the vegetables and onions in oil. Add the QIMIQ to the warm vegetables and mix with sour cream and garlic well. Season to taste. Peel the warm potatoes, cut into slices  mix with vegetables.  Cut squares of around 36cm diameter and fill alternately with the filling. Finish with a filo square. Brush with oil and sprinkle with some caraway seeds. Cook in a preheated oven (180°C) for around 45-60 minutes or until golden.

Serving tip: Serve on a bed of lettuce and a herby joghurt dressing.