This leek and potato tart recipe combines all the veggies of spring -- leeks, new potatoes, dill. Fresh peas and asparagus can be added, if desired, for variety. This can be baked as a free-form tart or in a 15-inch springform tart pan. Speed things up and slim things down a bit by using an 11-ounce can of ready-made, refrigerated bread stick dough or thin pizza crust dough.
This is a perfect appetizer, brunch or vegetarian main course offering (if you omit the bacon). Here's a larger picture of Leek and Potato Tart. It can be made ahead.
Makes 1 (15-inch) Leek and Potato Tart
This is a perfect appetizer, brunch or vegetarian main course offering (if you omit the bacon). Here's a larger picture of Leek and Potato Tart. It can be made ahead.
Makes 1 (15-inch) Leek and Potato Tart
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 10 minutes
Ingredients:
- For the Pastry Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon coarse salt
- 6 ounces (1 1/2 sticks) cold unsalted butter, cut into pieces
- 1 large beaten egg yolk
- .
- For the Filling:
- 2 tablespoons unsalted butter
- 4 slices bacon, chopped
- 4 leeks, white and light green parts only, thoroughly cleaned and sliced 1/4-inch thick
- Coarse salt and pepper
- 1 cup heavy cream
- 3 tablespoons chopped fresh dill or 1 tablespoon dried dill
- 3/4 pound new potatoes, peeled and parboiled whole
- 2 ounces coarsely grated kashkaval or Gruyere cheese
Preparation:
- To Make the Pastry: In the bowl of a food processor, blend together flour and salt. Add the butter and pulse until butter is coated with flour. With the processor running, add the egg yolk and 1 to 4 tablespoons ice water, until the dough forms a ball. Remove, wrap in plastic and refrigerate at least 30 minutes.
- To Make the Filling: In a large skillet over medium heat, melt the butter and add the bacon. Saute until bacon is just beginning to brown. Add leeks, salt and pepper to taste, and 1 tablespoon water. Wilt, stirring frequently, for 7 minutes. If leeks are getting too dry, add more water, 1 tablespoon at a time.
- Add cream, 1/4 cup at a time, while stirring constantly, and allow most of it to absorb before adding another 1/4 cup until all the cream has been used.
- Cut the potatoes in half lengthwise and then into 1/2-inch slices. Add dill and potato slices to leeks and mix thoroughly. Remove from heat.
- Heat oven to 350 degrees. Remove pastry from refrigerator and, on a lightly floured surface, roll to a 17-inch circle. If making a free-form tart, place the circle on a parchment-lined baking sheet. If using a 15-inch springform pan, place the pan on a baking sheet, fit the dough into the pan, and fold down the sides to form a thick wall.
- For the free-form tart, spread the filling on the circle to within 2 1/2-inches all the way around. Fold the border back up over the filling (as for Rustic Strawberry-Rhubarb Tart). If using a springform pan, spread the filling evenly in the crust.
- Sprinkle grated cheese over top of tart, and bake about 40 minutes until bubbly and crust is well browned. Eat warm or at room temperature.
