Leek-Potato Tart
Potato-Leek Tart
Ingredients
1 Pie crust
2 Tablespoons Extra-virgin olive oil
2 leeks
12 oz petite gold potatoes, thinly sliced with a mandolin or food processor
5 oz gruyere cheese, grated
1 cup cream
Instructions
Preheat your oven to 350 F
1-Trim the roots and the rough green parts off the leeks. Slice the leeks down the center lengthwise, then across into little half-moons. Place them in a bowl of water and let them rest for a few minutes. Then drain in a colander, rinsing the leeks once more to clean them well!
2-Heat the oil in a large skillet over medium high. Add the leeks and sauté a good five minutes, until they start to get some good color on them.
3-Bring salted water to a boil – add sliced potatoes – the water will stop boiled when you add them to the pot- let it come back to a boil and immediately drain off water and cool.
4-Roll the pie dough out thinly, then place it in a pie pan. Crimp the edges.
5-Pour the leeks along the bottom of the pie crust. Arrange the potatoes on top. Season with Montreal steak seasoning or salt and pepper. Sprinkle the cheese on top and pour the cream evenly over the pie.
6-Place foil on rack above tart so it will not touch the cheese and bake for 50-60 minutes. Cheese should be browned and bubbly.
Let it cool at least 15 minutes before cutting into it.