Rustic Leek and Potato Tart

What you Need :

  • 2 small red potatoes, sliced 1/8 – 1/4 inch thick
  • 1 tablespoon olive oil
  • 3 leeks (white and light green parts), cut into ¼ rings
  • 2 sprigs fresh thyme, chopped
  • salt and pepper
  • flour for rolling dough
  • 1 pie crust (store bought or your favorite recipe)
  • 3/4 cup Gruyére cheese, grated
  • 1 egg, beaten with a little water

How to Make It :

  1. In a small saucepan, add potato slices and cold water to a boil. Reduce heat to a simmer. Cook until just tender. Remove from heat. Drain and set aside.
  2. Preheat oven to 375°. In a large skillet, over medium heat, add oil, leeks and thyme. Season with salt and pepper. Cook, stirring frequently until soft. Remove from heat.
  3. Lightly dust countertop with flour and roll 1 piecrust to 12-inch diameter. Place crust on a parchment-lined baking sheet. Spread leek mixture onto center of piecrust leaving a 2-inch outer border. Sprinkle with half of the cheese. Lay potato slices in a single layer on top of leeks. Sprinkle top with remaining cheese.
  4. Fold edges of piecrust over filling to create a rustic tart. Brush tart edges with egg wash and bake until crust is golden brown and cheese has melted, about 40 minutes.
  5. Remove from oven and let stand for a few minutes before serving.

Serves 4-6.

Recipe courtesy of Melissa Petersen