Leek And Potato Tart

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 225 g plain flour
• 1 pinch salt
• 150 g butter, cubed
• 50 g walnuts, ground
• 1 large egg yolk
• 450 g leeks, trimmed and sliced
• 40 g butter
• 450 g new potatoes, scrubbed
• 300 ml sour cream
• 3 medium eggs, lightly beaten
• 175 g gruyere cheese, grated
• 1 pinch nutmeg
• chives, to garnish

Recipe

• 1 heat oven to 200c/400f.
• 2 sift flour and salt into a bowl. rub butter in with fingers until the mix resembles breadcrumbs. add nuts.
• 3 mix egg yolk with a 3 tbsp water and add to bowl. mix with hands to form a dough.
• 4 knead dough for a few mins to bring it together then wrap in cling film and chill for 20 minutes.
• 5 roll out pastry and use it to line a very deep flan tin or an 8 inch springform tin. chill for another 30 minutes.
• 6 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.
• 7 cook the potatoes in boiling water until almost tender. drain and slice.
• 8 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.
• 9 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.