Ingredients
| 1kg | potatoes |
| 80g | unsalted butter |
| 2 | large onions |
| 3 | apples |
| 200g | spicy, organic Bio Gommer cheese (grated) |
| 500g | ready puff pastry |
| 1 | egg yoke |
| Pinch of | salt, flour |
Preparation
Cook the potatoes in their skins until well-done, allow to cool off, peel them and cut into slices. Peel the onions and cut into strips. Quarter the apples, remove the seeds and cut into strips. Heat butter in a frying pan. Add the onions and fry. Add the potatoes and apples after about 2 minutes and fry until everything is golden. Preheat the oven at 180°C. Allow to cool in a bowl. Then add the cheese and salt to taste. Divide the puff pastry into pieces according to the package instructions and line the 20 cm springform pan. Dust with flour and pour the cooled onion-apple mix into the pan. Then cover with the other half of the puff pastry, pinch the sides together, and brush on the egg yoke. Bake the Cholera for about 35 minutes. Release the Cholera from the form after the baking.
