Leek and potato tart

Leek and potatoes are just one of the partnerships  made for each other. This tart is great as it is so quick, yet full of flavour.

Photo: Simon Lambert
Photo: Simon Lambert
Leek and potato tart

Serves 6-8

400g puff pastry
500g potatoes
2 Tbsp butter
1 leek, sliced thinly and washed well
½ tsp thyme leaves
1 cup cream
3 cloves garlic, peeled and smashed lightly
¼ tsp freshly grated nutmeg
white pepper
1 tsp mustard, (dijon or grain)
2 Tbsp parsley, roughly chopped
100g tasty cheddar or gruyere cheese, roughly crumbled or grated

Preheat the oven 200degC.

Roll out the pastry to fit a 30cm x 20cm Swiss roll tin, with some pastry overhanging. Crimp the edges, prick the base and chill for 20 minutes.

Cover potatoes with water in a medium-sized saucepan. Bring to a boil over high heat. Add a pinch of salt; cook until just tender, 13 to 15 minutes. Drain. Let cool.

Melt the butter, add the sliced leeks and thyme and cook gently until soft and sweet (5-10 minutes).

Bring cream, garlic, and nutmeg to a boil in a small saucepan over medium-high heat. Cook mixture until reduced by half. Add the mustard, season lightly and set aside.

To assemble the tart

Slice the cooked potatoes into rounds about 5mm thick, and loosely combine with the leek mixture, add parsley. Place over the base of the pastry, crumble over the cheese and finish by pouring over the cream mixture.

Give one last crack of pepper over the top and bake in hot oven until golden and the pastry is crisp (about 20 minutes).

Remove from the oven and cool slightly before cutting. This goes perfectly with a crisp green salad.


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