Spring Leek and Potato Tart
This tart uses a quiche-style filling, but unlike with a quiche, the ingredients are all cooked before being added to the tart. The sky's the limit here when it comes to fresh produce. Also, feel free to play with the cheese, using gruyère, Swiss or even a firm Pont L'Évêque.
Serves | 6 to 8 |
- 2 leeks
- 1 lb fingerling potatoes, halved lengthwise
- 2 Tbsp unsalted butter
- 1 Granny Smith apple, julienned
- 2 cloves garlic, minced
- 1 tsp freshly ground black pepper
- ¼ cup white wine
- 6 eggs
- ¾ cup heavy cream
- 12 oz sharp white Cheddar, shredded
- salt and freshly ground black pepper
- 1 plain shortcrust, par-baked
| Preparation | Preheat oven to 350°F. Fill a large pot ¾ full with water and bring to a boil. Meanwhile, slice leeks lengthwise, root to tip, and rinse under cold water. Thinly slice the white and light green parts and place in boiling water for 2 minutes. Using a slotted spoon, remove leeks and drain in a colander (do not pour out water). Return water to a boil and add fingerling potatoes. Cook until tender and drain.
In a large skillet, heat butter until melted. Add leeks and apples and sauté. Add cooked potatoes and garlic and cook until fragrant. Add black pepper and white wine and cook until wine is evaporated. Set aside to cool.
In a medium bowl, whisk together eggs, cream and cheese. Season with salt and pepper. Add leek and potato mixture to egg mixture and stir to combine. Pour mixture into the prepared tart shell and bake until set and lightly browned, about 45 minutes. Let cool on a wire rack. Serve warm or at room temperature with a simple green salad.