Leek and Potato Tart Recipe

Leek and potato tart
Leek and potato tart. Philip Wilkins / Getty Images
    70 mins

This leek and potato tart recipe combines all the veggies of spring -- leeks, new potatoes, dill. Fresh peas and asparagus can be added, if desired, for variety. This can be baked as a free-form tart or in a 15-inch springform tart pan. Speed things up and slim things down a bit by using an 11-ounce can of ready-made, refrigerated bread stick dough or thin pizza crust dough.

This is a perfect appetizer, brunch or vegetarian main course offering (if you omit the bacon). It can be made ahead.

What You'll Need

  • For the Pastry Crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon coarse salt
  • 6 ounces (1 1/2 sticks) cold unsalted butter, cut into pieces
  • 1 large beaten egg yolk
  • For the Filling:
  • 2 tablespoons unsalted butter
  • 4 slices bacon, chopped
  • 4 leeks, white and light green parts only, thoroughly cleaned and sliced 1/4-inch thick
  • Coarse salt and pepper
  • 1 cup heavy cream
  • 3 tablespoons chopped fresh dill or 1 tablespoon dried dill
  • 3/4 pound new potatoes, peeled and parboiled whole
  • 2 ounces coarsely grated or Gruyere cheese

How to Make It

  1. To Make the Pastry: In the bowl of a food processor, blend together flour and salt. Add the butter and pulse until butter is coated with flour. With the processor running, add the egg yolk and 1 to 4 tablespoons ice water, until the dough forms a ball. Remove, wrap in plastic and refrigerate at least 30 minutes.
  2. To Make the Filling: In a large skillet over medium heat, melt the butter and add the bacon. Saute until bacon is just beginning to brown. Add leeks, salt and pepper to taste, and 1 tablespoon water. Wilt, stirring frequently, for 7 minutes. If leeks are getting too dry, add more water, 1 tablespoon at a time.
  1. Add cream, 1/4 cup at a time, while stirring constantly, and allow most of it to absorb before adding another 1/4 cup until all the cream has been used.
  2. Cut the potatoes in half lengthwise and then into 1/2-inch slices. Add dill and potato slices to leeks and mix thoroughly. Remove from heat.
  3. Heat oven to 350 degrees. Remove pastry from refrigerator and, on a lightly floured surface, roll to a 17-inch circle. If making a free-form tart, place the circle on a parchment-lined baking sheet. If using a 15-inch springform pan, place the pan on a baking sheet, fit the dough into the pan, and fold down the sides to form a thick wall.
  4. For the free-form tart, spread the filling on the circle to within 2 1/2-inches all the way around. Fold the border back up over the filling (as for Rustic Strawberry-Rhubarb Tart). If using a springform pan, spread the filling evenly over the crust.
  5. Sprinkle grated cheese over top of the tart, and bake about 40 minutes until bubbly and crust are well browned. Eat warm or at room temperature.