Leek and Potato Tart

The joy I get from cooking for family is immeasurable. When they come over, my heart thrums with happiness, the kitchen table is burdened with food, and the world is a better place. Having been away from them for a while, I strive to make a meal they will relish. In other words, favorites! Turkish pide, fried green tomatoes, chicken wings and a new favorite, leek and potato tart. 

Leeks lend sophistication to anything they are a part of. A puff pastry base is an ideal vehicle for the tart. Fingerling potatoes are boiled and then bathed in garlicky olive oil. Leeks are sliced and sauteed in olive oil. The pastry is scored lightly on the edges. The filling is piled on top. Goat cheese is scattered over the veggies and off to the oven it goes. Forty minutes later you have this golden brown edged green rectangle. Cool for a bit. Slice and enjoy.

 LEEK AND POTATO TART

Serves 4

2-3 Leeks

8-10 Fingerling Potatoes

Olive oil

2 Garlic cloves

Kosher Salt

Goat Cheese

1 Pepperidge Farm Puff Pastry Sheet, defrosted

1 Egg, beaten well 

Trim and wash leeks well. Slice them into thin rounds.

Boil potatoes. Cool and cut into thick slices.

Heat a couple of tablespoons of olive oil in a saucepan. 

Saute leeks till soft. Season with kosher salt. Keep aside. 

In the same pan, add a tablespoon of olive oil. 

Chop garlic fine and add to oil. Cook till fragrant. Do not brown the garlic.

Add potatoes to oil. Season with kosher salt. 

Saute for a few minutes and add leeks to potatoes. Cool mix. 

Heat oven to 375F/190C. 

Scatter a little flour on countertop. Place puff pastry over flour and gently roll out till you have a 10" by 12" rectangle. 

Line a baking sheet with parchment paper. 

Lift the puff pastry onto parchment. 

Use a small knife to make a shallow indent following the edges of the pastry. Do not cut all the way through the pastry. Make the shallow cut about 1" inside the outer edge. 

Prick pastry all over with a fork.

Pile the filling inside the pastry starting from the inner edge of the cut. 

Scatter goat cheese over the filling. Use as much or as little as you want. 

Brush the outer edges with beaten egg.  

Bake for 20 minutes. 

Remove from oven. Cool for 5 minutes. 

Cut into rectangles and enjoy.

Pin It