This tart is a hearty cake that used to be baked in the common bakehouses of a village on the first high heat before the bread was put into the oven. Since the kitchen of the farmhouse often stayed cold on a baking day due to the workload, such a tart, usually served with soup, was a more than welcome lunch. The stated amount of bread dough is sufficient for about two historical round baking trays. The dough is thinly rolled out onto the greased trays and covered thickly with the potato topping.
For the bread dough:
750 grams of wholemeal rye flour
250 grams of whole wheat or spelled flour
½ cube of organic yeast
100 grams of rye sourdough
1 tablespoon of sea salt
750 millilitres of lukewarm water
For the tart:
500-750 grams of bread dough per tray
2 kilograms of jacket potatoes from the day before, grated
250 grams of bacon, diced
2 large onions, diced
6 eggs
400-500 grams of sour cream
1 handful of parsley, finely chopped
1 handful of chives, finely chopped
salt
pepper
1. Mix all the ingredients for the bread dough with a wooden spoon in a bowl and cover with a kitchen towel and let rise in a warm place for up to 3-4 hours.
2. Boil jacket potatoes the day before.
3. Sweat the onions and diced bacon in a saucepan with a little vegetable oil.
4. Peel the jacket potatoes and coarsely grate them on a grater.
5. Add the eggs, sour cream, parsley, chives, salt, and a lot of pepper and mix.
6. Divide the bread dough into two, then thinly roll out about 500-750 grams of it and place it on a greased baking tray.
7. Spread the potato mixture on top.
8. Sprinkle with the sweated onions and diced bacon.
9. Bake in the electric oven at 250 ° C for about 15-20 minutes on the middle rack. In the wood-fired oven at an initial temperature of around 300-350 degrees it only takes 5-10 minutes.
Tip: The amount is enough for two rectangular or two large round baking trays. If you only want to bake one tart, you can simply bake a loaf of bread from the other half. The topping is then a bit thicker for one baking tray, but that doesn't affect the taste, on the contrary.
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