Leek and Potato Tart

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READY IN: 1hr 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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