Tuesday, October 11, 2011

Potato leek tart

New Agria potatoes have hit the supermarket shelves and beckoned me to cook and devour them.

Get the potato in a pot of cold salted water, bring to the boil and cook for about 8 minutes (or until almost cooked through). While the potatoes are cooking, slice up a leek and red onion and sauté in a bit of butter until soft and starting to caramelise, then pour in a dash of cream, a sprinkle of thyme and reduce.

Take some flaky pastry and cut it 1 inch strips, use this to create a border on another sheet of pastry. Make an incision around the inside edge of the border about half way through the pastry sheet. Brush with milk.

I had to make two as the better half isn't too fond of the blue cheese, well "not too fond" is a bit light she actually begged her sister not to give me any when I realised I forgot it at the shop.

Spread the leek mixture on to the pastry.

Top with slices of the cooked potato sprinkle with blue cheese (or not) and finish with a bit of parsley and olive oil.

After 20-25 minutes in a hot oven (220°C) the pastry should of puffed up and the potatoes taken on a nice golden colour.

I served it simply with a vinaigrette.


  1. Mmm, that pastry looks just right - such a shame when people undercook puff pastry. This looks really wonderful...think I will try this as a pizza (too late to buy/make pastry) for tomorrow! Buttery leeks on pizza happen to be surprisingly delicious.

  2. I agree, nothing worse than undercooked pastry!

  3. That looks fantastic! I'm with your better half re: blue cheese; I always try it when I come across a different type, but haven't found any I like yet.