Potato LeekTart

Comments : 7 Posted in : Appetizers and Soups, Breakfast/Brunch, Main Dishes, Quick and Simple, Recipes on by : salernos Tags: , , , , , , ,

Potato Leek Tart

I’m sad to say this dish was just not very photogenic.  It has great flavor and was a big hit with family and friends but I just couldn’t get a good picture so I had put off posting it.  However, it was very tasty and I’ve been requested to put it up so here it is!
Printable Recipe for Potato Leek Tart
1 pkg frozen puff pastry
4 slices of bacon chopped finely (optional)
2 large well washed and finely sliced leeks
3 cloves garlic
1/2 teaspoon pepper
1 lb peeled medium diced potatoes (I used Yukon Gold)
1 cup heavy cream
4 ounces finely grated Gruyère cheese

Puff Pastry

Place both sheets of pastry on a jelly roll pan pinching together the sheets in the middle to make one single layers and bake at 400 degrees for approx 5 minutes – it will not be fully done.  Remove from the oven and set aside, then reduce the oven temperature to 350 degrees.
Boil the potatoes in a large pot for 15-20 minutes, they should be firm but mostly cooked.
In a  large skillet or dutch oven, fry the bacon pieces until crisp.

Saute the leeks until wilted

Saute Leeks

Add the sliced leeks and cook until wilted.

Add garlic and pepper

Saute with garlic and pepper

Add the garlic and pepper and sauté for 1 minute

Add cream

Add the cream 1/4 cup at a time while stirring constantly and allow most of it to absorb before adding another 1/4 cup.

Add potatoes

Mix well

Add the potatoes and mix well.

Add cheese

Add 1/2 of the cheese

Spread on tart shell

Pour onto the partially baked tart shell and spread evenly.

Add cheese

Sprinkle with the remaining grated cheese.  Bake for about 30 minutes or until the filling is browned and bubbling.

Baked potato leek tart


7 thoughts

  • July 16, 2011 at 7:00 pm

    Looks good enough for me to want to eat the whole pan. I’d happily take that less than photogenic tart off your hands, ahem out of the kindness of my heart. Well, and the rumbling in my belly.

  • July 16, 2011 at 7:17 pm

    Thanks, it was great and I’d happily share but it was a little on the homely side. I think it would go pretty well with your stuffed chicken!

  • Rachel Frederick (T.V.'s friend)
    July 17, 2011 at 1:55 pm

    Hi – my family and I were fortunate to have our good friend share this with us – it was amazing !! The kids LOVED it… been waiting for recipe to be posted so I could make it… Thanks !!

    • July 17, 2011 at 2:31 pm

      Thanks! I’m sorry it took so long, she said you were looking for it and I was a little slow getting it up. I hope you enjoy, it should be better right from the oven!

  • July 17, 2011 at 2:42 pm

    I think that’s plenty photogenic! Made me hungry, so that has to be a good indicator.

    • July 17, 2011 at 2:48 pm

      Thanks, it just seemed to look better than the pictures, although we were pretty hungry too – maybe that’s why the pictures suffered!

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