A Salt Tart, "Salzekuchen, Lohplatz or Schmierschelkuche", as it is called in various regions of Hesse, usually consists of bread dough on which a mixture of boiled, mashed potatoes, eggs and milk has been applied. Depending on taste, the mixture can be refined with quark, sour cream or smoked bacon, onions, apples, caraway or poppy seeds. One thing is certain, such a bread and potato cake tastes the best fresh out of the oven.
500–750 grams of bread dough (e.g. my mixed bread with sourdough or yeast)
1 kilogram of potatoes, boiled
200 grams of bacon, diced
400 grams of onions, diced
2–4 tablespoons of vegetable oil
150-200 millilitres milk, heated
500 grams of low-fat quark
3 eggs
200 grams of sour cream
Salt and pepper to taste
Parsley, a bunch finely chopped
1 tablespoon caraway or poppy seeds, for sprinkling
1. Make a bread dough of your choice and roll out about 500–750 grams of it thinly on a greased baking tray.
2. Peel and cook the potatoes.
3. Dice the bacon and onions.
4. Fry the bacon in the vegetable oil, add the onions and sauté until translucent.
5. Strain the boiled potatoes through a sieve and put in a bowl.
6. Heat the milk and pour over the potatoes. Mash with a potato masher.
7. Add the quark, two of the three eggs, half of the sour cream, the steamed bacon and onion mixture to the mashed potatoes and stir.
8. Season with salt and pepper.
9. Fold in the finely chopped parsley.
10. Spread the potato mixture on the bread dough.
11. Mix one egg well with the remaining sour cream and brush over the cake.
12. Sprinkle with caraway or poppy seeds.
13. Bake the tart in the preheated oven for about 35 minutes at 220 °C until golden and serve hot.
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