**The pastry**
250g (2 cups) flour
100g (7 Tbsps) neutral oil (vegetable or sunflower)
100g (7 Tbsps) hot water
**The filling**
500g potatoes, peeled and cut for boiling
500g fromage blanc, well drained (or drained full-fat yogurt or quark)
4 eggs, beaten
Salt and pepper to taste
- The pastry: Put the flour, oil and hot water together in a bowl with a tight-fitting lid. Close the lid and shake vigorously until the dough comes together. That's it.
- Peel the potatoes and boil them until completely tender, as you would for mashed potatoes. Drain well and mash thoroughly.
- Mix the warm mashed potato into the fromage blanc until well combined, then add the beaten eggs. Season generously with salt and pepper.
- Roll out the pastry and line a deep tart tin.
- Pour the filling over the pastry and bake in a hot oven *(375F/190C)* for 50 minutes, or until the filling is set and holds together.
- Serve warm with a green salad. Any leftovers are excellent cold, cut into cubes and served as an appetizer.
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