Potato and leek tart with Stoffi dip

Rezept und Foto Liz Sinner - vegelizious

1. Preheat the oven to 200 °C.
2. Peel the potatoes and cut into thin slices. Season with salt, pepper, nutmeg and dried savory. Clean the leek and cut into thin slices.
   
3. Place a shortcrust pastry in a tart tin and prick with a fork. Spread the leek and potato slices on top. Cover with the second shortcrust pastry and seal the edges well. Poke a few small holes in the top to allow the steam to escape. Brush the pastry with a beaten egg. Bake for 40 minutes or until the pastry is golden brown and the potatoes are soft.
4. Mix BIOG Stoffi with freshly chopped chives and parsley and season with salt and pepper.
5. Allow the tart with the Stoffi dip to cool for a few minutes before serving.