I admit it, I took the easy way out this time. As much as I love soups and really wanted to go all out, I’m preparing to travel to California to serve 40-50 people on Sunday (family, including a group from Canada who I can’t wait to see) and then …
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
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.
Add the sliced leeks and cook until wilted.
Add the garlic and pepper and sauté for 1 minute
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 the potatoes and mix well.
Add 1/2 of the cheese
Pour onto the partially baked tart shell and spread evenly.
Sprinkle with the remaining grated cheese. Bake for about 30 minutes or until the filling is browned and bubbling.
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