Leek Potato And Fontina Tart Recipes

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LEEK AND POTATO TART



Leek and Potato Tart image

the crust in this can be varying the nuts you use or replacing them with 3 tbsp of fresh chopped herbs.

Provided by PinkCherryBlossom

Categories     Savory Pies

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 13

225 g plain flour
1 pinch salt
150 g butter, cubed
50 g walnuts, ground
1 large egg yolk
450 g leeks, trimmed and sliced
40 g butter
450 g new potatoes, scrubbed
300 ml sour cream
3 medium eggs, lightly beaten
175 g gruyere cheese, grated
1 pinch nutmeg
chives, to garnish

Steps:

  • Heat oven to 200C/400F.
  • Sift flour and salt into a bowl. Rub butter in with fingers until the mix resembles breadcrumbs. Add nuts.
  • Mix egg yolk with a 3 tbsp water and add to bowl. Mix with hands to form a dough.
  • Knead dough for a few mins to bring it together then wrap in cling film and chill for 20 minutes.
  • Roll out pastry and use it to line a very deep flan tin or an 8 inch springform tin. Chill for another 30 minutes.
  • Melt the butter over a high heat and cook the leeks for 2 - 3 minutes Lower the heat and cook for a further 25 mins until very soft. Remove from heat.
  • Cook the potatoes in boiling water until almost tender. Drain and slice.
  • Add the leeks to the potatoes followed by the soured cream, eggs, cheese, nutmeg and seasoning if desired. Stir well and pour into pastry case.
  • Bake for 20 mins on the middle shelf. After 20 mins reduce heat to 190C/375F and cook for a further 30 minutes The filling should be set.

Nutrition Facts : Calories 806.2, Fat 52.9, SaturatedFat 28.8, Cholesterol 246.3, Sodium 380.2, Carbohydrate 62.8, Fiber 4.8, Sugar 4.2, Protein 22.3

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