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Potato and Leek Tart

This scrumptious creamy potato tart is enhanced with subtle flavors of leeks and cheese. This is a great side dish that has lots of flavors; it is simple and looks very fancy. As my family loves potatoes in any way cooked, this dish became very popular quickly in our home. How can you go wrong with potatoes and leeks? They seem to be the perfect combination. The crust is so versatile; you can use finally chopped walnuts instead of herbs, or your favorite herbs, works wonderfully every time. Enjoy!!!

Posted on March 26, 2010

Makes 6 servings

IngredientsPotato and leek tart


1 cup all purpose flour

1/2 teaspoon salt

8 tablespoons butter, cut into 1/4-inch pieces and chilled

1 teaspoon each dry rosemary, dry oregano, dry parsley


1/4 cup finely chopped walnuts

1 egg yolk

4 tablespoon ice water, or as needed


1 lb leeks, sliced

3 tablespoons olive oil

1 lb red new potatoes or Yukon gold

3 egg yolks

1 cup Gruyere cheese, shredded

1/4 teaspoon nutmeg

Salt and black pepper


Preheat the oven to 375 F.

1. Sift the flour and salt into a large bowl. Add the herbs and mix to incorporate. Add the butter. Using your fingers, 2 knives, or a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Add the egg yolk and the water, 1 tablespoon at a time, until the dough just comes together, being careful not to over mix. (You may not need all of the water.)

2. Form the dough into a smooth ball, and cover with plastic wrap. Refrigerate for at least 30 minutes.

3. Roll the dough out on a lightly floured surface to a 12-inch circle. Carefully transfer the dough to a 8 or 10-inch tart shell with removable bottom and ease the pastry into the bottom and sides of the shell. Press the dough into the shell and trim the top edges to form a clean edge. Transfer the dough to the fridge for at least another 30 minutes.

4. Heat the oil in a large skillet and add the leeks. Cook for about 2-3 minutes, lower the heat, cover the skillet and cook for about 20-25 minutes or until soft. Let cool and pour this mixture in the tart shell.

5. Bring a big pot of water to a boil and cook the potatoes until done. Drain the water and slice the potatoes. Arrange them on top of the leeks.

6. In a medium bowl, mix the sour cream, eggs, cheese, nutmeg, salt and black pepper. Pour the mixture over the potatoes and leeks.

7. Bake for about 20 minutes lower the temperature to 300 F and cook for another 30-35 minutes.

Garnish with green onions and serve immediately.





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