Thursday, December 13, 2012,1:55 AM
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- Leek and Potato Tart
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PrintLEEK AND POTATO TART
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat the oven to 190°C / 375°F / Gas Mark 5, 10-15 minutes before baking.
- Roll out the dough and use to line a 9 inch spring-form tin or very deep flan tin. Chill for a further 25-30 minutes.
- Cook the leeks in the butter for about 3-5 minutes, stirring constantly.
- Simmer to low flame, cover and cook for about 20-22 minutes or until soft, stirring occasionally. Remove the leeks from the heat.
- Add the potato slices to the leeks. Stir the soured cream into the leeks and potatoes, followed by the eggs, cheese, nutmeg, salt and pepper.
- Pour into the pastry case and bake on the middle shelf in the preheated oven for about 15-20 minutes.
- Reduce the oven temperature to 180°C / 350°F / Gas Mark 4 and cook for a further half an hour or until the filling is set. Garnish with chives and serve immediately.
INGREDIENTS
- Sift and Mix Well To Smooth Dough, allow to rest for half an hour
- 225 grams plain flour
- Pinch of salt
- 145 grams butter, cubed
- 45 grams walnuts, very finely chopped
- 1 large egg yolk, beat well
The Filling
- 550 grams new potatoes, scrubbed, cooked, peeled and thickly sliced
- 500 grams leeks, trimmed and thinly sliced
- 250 ml soured cream
- 150 grams Gruyere cheese, grated
- 45 grams butter
- 3 medium eggs, lightly beaten
- Freshly grated nutmeg
- Salt and freshly ground black pepper, to taste
- Fresh chives, to garnish
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