Tuesday, April 20, 2010

Potato and Leek Tart

  • potatoes - 5 small or 3 large
  • 2 leeks
  • mustard (your preference, I use French or Dijon)
  • 1 egg
  • 1 block of gruyere, grated
  • a small amount of parmasen cheese, grated
  • shortcrust pastry (make your own, or if in a hurry, use frozen sheets)
Boil the potatoes until just cooked and still firm (the same consistency you might use for a potato salad). Thaw the pastry sheets and line a greased, fluted pie or tart dish with the pastry, and trim the edges. Line with dry rice or beans and blind bake for 10 minutes or so, the packet will specify the time.  If I don't have beans I sometimes line with foil and blind bake at about 200 degrees - it's not perfect but it's pretty good. While the pastry is in the oven and the potatoes are boiling, thinly slice the leeks and and sautee in butter or olive oil until soft.

Once the potatoes are cooked, run under some cold water to cool them quickly, then slice in half longways, then in half centimeter slices (half moon shaped). 

Mix together the leeks, potatoes, raw egg and half the gruyere cheese with some salt and pepper. Be careful to mix carefully so the potatoes do not turn to mash. 

Spread a generous layer of mustard over the floor of the pastry, then spoon over the potato and leek mixture and spread it to the edges. Cover with the remaining gruyere and the parmasen and bake for a further 15 or 20 minutes, until the top is browning. 


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