Name: Potato Leek Tart with Puff Pastry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
Ingredients: 1 sheet ready-made puff pastry (approximately 250g); 3 medium potatoes (about 600g, peeled and thinly sliced); 2 medium leeks (about 200g, cleaned and finely sliced (white part only)); 2 tablespoons unsalted butter; 1 tablespoon olive oil; 2 cloves garlic (minced); 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme); Salt (to taste); Freshly ground black pepper (to taste); 1 cup heavy cream (240ml); 2 large eggs; 1 teaspoon Dijon mustard; ½ cup grated Gruyère cheese (optional, for extra flavor); Fresh thyme sprigs (for garnish, optional); Extra grated cheese (for garnish, optional)

Description

This delightful Potato Leek Tart features a crispy puff pastry crust and a creamy filling of tender potatoes and leeks. It’s a comforting dish that’s perfect for any occasion.

Ingredients

Scale

1 sheet ready-made puff pastry (approximately 250g)
3 medium potatoes (about 600g, peeled and thinly sliced)
2 medium leeks (about 200g, cleaned and finely sliced (white part only))
2 tablespoons unsalted butter
1 tablespoon olive oil
2 cloves garlic (minced)
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Salt (to taste)
Freshly ground black pepper (to taste)
1 cup heavy cream (240ml)
2 large eggs
1 teaspoon Dijon mustard
½ cup grated Gruyère cheese (optional, for extra flavor)
Fresh thyme sprigs (for garnish, optional)
Extra grated cheese (for garnish, optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 200°C.
Roll out the puff pastry on a baking sheet lined with parchment paper, ensuring it is evenly spread and the edges slightly overhang.
In a pan over medium heat, melt the butter and olive oil. Add the finely sliced leeks and sauté for about 5 minutes until soft and lightly golden.
Add the minced garlic and fresh thyme leaves, and sauté for another 2 minutes until fragrant.
In a large bowl, combine the thinly sliced potatoes with the leek mixture. Season with salt and pepper.
In a separate bowl, whisk together the cream, eggs, and Dijon mustard.
Spread the potato-leek mixture evenly over the puff pastry. Pour the cream mixture over the filling and optionally sprinkle the grated Gruyère cheese on top.
Fold the edges of the puff pastry carefully over the filling, leaving a small gap in the center for steam to escape.
Bake the tart in the preheated oven for 30-35 minutes until the puff pastry is golden brown and the filling is set.
Remove the tart from the oven and let it cool for about 10 minutes before slicing and serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Cuisine: French

Nutrition

Serving Size: 1
Calories: 350
Sugar: 2 g
Sodium: 400 mg
Fat: 25 g
Saturated Fat: 12 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 100 mg