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Category: Potatoes
Prep Time: Cook Time: Total Time:
1 lb waxy potatoes, unpeeled
1 small leek, trimmed and thinly sliced
2 cloves garlic, minced
2 tbsp flat leaf parsley
12 oz pasty puff
1 large egg, beaten
4 oz heavy whipping cream or creme fraiche
salt and pepper to taste
1 to 2 tbsp butter
Heat the butter in a skillet and saute the sliced leeks until soft. This will take about 10 minutes. Thinly slice the potatoes and place them in a bowl with the sauteed leeks, parsley, garlic, salt and pepper. Stir these ingredients together until well mixed.
Line a tart pan with puff pastry. Spoon the potato and leek mixture into the pastry lined pan and cover with a second puff pastry. Brush the edges with cold water and pinch together to seal. Brush the top with just a bit of your beaten egg. Cut a series of 1 inch holes in various spots on the top of the pie to vent steam. You will also need these openings later to pour in the cream. Bake for 50 minutes.
Mix the remaining beaten egg with the whipping cream or creme fraiche. Remove the pie from the oven and slowly pour the egg and cream mixture through the vent holes. You may have to slice into the top a little for better access, but it will reseal after cooking. Return the tart to the oven and bake for another 8 to 10 minutes or until the cream has set. Serve hot. Serves 6.
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POTATO AND LEEK TART
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Category: Potatoes
Prep Time: Cook Time: Total Time:
1 lb waxy potatoes, unpeeled
1 small leek, trimmed and thinly sliced
2 cloves garlic, minced
2 tbsp flat leaf parsley
12 oz pasty puff
1 large egg, beaten
4 oz heavy whipping cream or creme fraiche
salt and pepper to taste
1 to 2 tbsp butter
Heat the butter in a skillet and saute the sliced leeks until soft. This will take about 10 minutes. Thinly slice the potatoes and place them in a bowl with the sauteed leeks, parsley, garlic, salt and pepper. Stir these ingredients together until well mixed.
Line a tart pan with puff pastry. Spoon the potato and leek mixture into the pastry lined pan and cover with a second puff pastry. Brush the edges with cold water and pinch together to seal. Brush the top with just a bit of your beaten egg. Cut a series of 1 inch holes in various spots on the top of the pie to vent steam. You will also need these openings later to pour in the cream. Bake for 50 minutes.
Mix the remaining beaten egg with the whipping cream or creme fraiche. Remove the pie from the oven and slowly pour the egg and cream mixture through the vent holes. You may have to slice into the top a little for better access, but it will reseal after cooking. Return the tart to the oven and bake for another 8 to 10 minutes or until the cream has set. Serve hot. Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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