Potato Leek Cheddar Tart with a Buckwheat Almond Crust

This Potato Leek Cheddar Tart is a delectable treat!  The combination of potatoes, leeks, cheddar and jalapeno is a soul soothing experience.  Combine that with the buckwheat tart crust and it is a taste of heaven.

4-Tart I had planned to post this recipe during our trip to Hood River, Oregon but I just couldn’t make myself do it.  Sometimes, you just need a break!  Am I right?

Robby and I basically ate our way through Hood River.  On our first night, we walked downtown and had dinner at Brian’s Pourhouse, which was the location of my old restaurant Purple Rocks.  It was fun to show Robby the house I turned into a restaurant with the addition of the kitchen and stone patio.  The next day, we met up with my friends Cari and Rory for lunch at a new spot called River Daze Cafe.  I had a grilled cheese with tomatoes on their homemade gluten free bread and it was incredible!  We had a great time with them.

After lunch, we met up with my mom and her boyfriend Clyde for an afternoon walk by the Columbia River on the Washington side at Catherine Creek.  It was an incredibly gorgeous day with sunny skies.  We really lucked out with the weather.  It had been raining for days prior to our arrival and we were very fortunate to have 3 sunny days in a row.  That evening we went to my friend Sarah and her husband’s amazing restaurant across the river in White Salmon called Hennie’s.  I was so psyched to check it out because it opened up after I left Hood River.  Well, let me tell you, it was phenomenal!!!  I was also stoked that I was able to see Sarah.  I almost missed her because she was about to leave right when we arrived.  We caught up for a bit and before she left, she hooked us up with a few appetizers that were absolutely to die for!  It was definitely the best food of the whole trip!

 Friday was our one-year wedding anniversary.  My mom, Clyde, Robby and myself met up with my friend Tami for lunch at Divots, which is the restaurant in a golf course clubhouse.  It has an incredible view of Mount Hood that is insanely gorgeous when viewed on a clear day.  The food was good and the conversation was even better.  After lunch, we headed on to Cathedral Ridge Winery.  It uses to be Flerchinger’s Vineyard where I had worked for 4 years.  They have changed it quite a bit.  I was happy to see that the mural my friend Mark painted was still there.  Later that evening, Robby, my mom, Clyde and I went to pFriem Brewers for our anniversary dinner.  We had a really nice mellow evening.

Saturday afternoon I had a nice visit with my friend Lorin while my mom did hypnotherapy on Robby.  After my mom was finished with Robby, we all met up for dinner at Solstice with Clyde, Tami and her date Christopher along with my good friends Kim and Gavin.  It was a lot of fun with great conversation.  The next morning Robby and I lounged around for our last day before we met up with my mom and Clyde in the Dalles.  We piled into one car and drove up to the Maryhill Museum for lunch and took a tour of the museum.  After we were done at the museum, we went to the Maryhill Winery and tasted a number of white wines.  They had more white wine available for tasting than any other winery I have ever been to.  We bought the Rosé of Sangiovese and a Viognier to bring back to Clyde’s house for the amazing Thai dinner he made for us.  We all had a really great time full of heartfelt conversations.

 This trip was a needed break for Robby and I.  It was really nice to visit Hood River after so long to see how much it all had changed.  I used to make many different vegetarian tarts at Purple Rocks because they were always a big hit, which makes this tart a perfect pair with our trip to Hood River.

Tart This is a perfect summer tart that pairs well with a cold glass of Viognier, Rosé, Sauvignon Blanc or a Pinot Gris.

Tart-Tart Potato Leek Cheddar Tart Recipe:
6 to 8 servings
  • 1 Recipe Almond Buckwheat Crust – recipe below
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1/2 White Onion – diced
  • 1 Garlic Clove – minced
  • 2 Leeks – about 4 Cups uncooked – quartered lengthwise – washed – white and pale green parts only – thinly sliced
  • 3/4 Pound Yukon Gold Potatoes – sliced rounds about 1/8th inch
  • 2 1/4 Cups (8 ounces) Cheddar Cheese – shredded – divided
  • 8 oz. Creme Fraiche
  • 1 Teaspoon Sea Salt
  • 2 Jalapeno Peppers – thinly sliced
Tart Dough
  • 3/4 Cup Ground Almonds
  • 1 Cup Buckwheat Flour
  • 1/2 Teaspoon Sea Salt
  • 1/2 Cup Salted Butter
  • 2 Tablespoons Ice Water or until it sticks together (don’t over do it)



In a food processor, grind the almonds into small crumb size.

Add flour & salt In the food processor, pulse several times to combine.

Add 1/4 inch piece of butter.

 Pulse a few times to evenly break up the butter then add ice water slowly as you pulse, until it resembles a coarse meal with tiny pieces of butter.  It will be crumbly but holds together when squeezed with fingers, do not over process.

Press the dough into a tart pan then refrigerate until firm, at least 30 minutes or overnight.

Pre-heat oven to 425 degrees

Bake on the middle rack for 10 minutes with pie weights or beans 10 min without.


Heat the oil in a large skillet over medium heat.  Add the leeks, stir occasionally until tender about 8 minutes.


Slice potatoes into thin slices (about 1/8-inch thick).  Add potatoes to a pot and cover with water then bring to a boil, continue to boil for 2 minutes.  Make sure and keep an eye on them.  Use a timer.  Drain potatoes in a colander, rinse with cold water.

Cheese and Creme Fraiche

In a small pan, mix together the 1 1/4 cup of shredded cheddar, creme fraiche, salt and pepper.  Melt together on medium-low heat.

Preheat oven to 375 degrees
Sprinkle a 1/4 cup of cheese over the crust.  Add a layer of potatoes, a little sauce (about a 1/4 of it), spread out half the leeks and a 1/4 cup of cheese.  Repeat, then top with potatoes and the remaining sauce and the remaining cheese.  Arrange the jalapeno slices on top.
Bake for 30 minutes on the middle rack or until golden.
Health benefits:

Leeks allicin content reduces cholesterol production, blood pressure, blood vessel stiffness and protects the lining. Leeks help chronic low-level inflammations like in diabetes, obesity and rheumatoid arthritis. They contain polyphenols that are known to be strong antioxidants that fight against free radicals, which help with chronic disease and aging. They are a good sources of vitamin-A, C and K.

Yellow Potatoes – Yukon gold’s content of potassium is higher than many foods and can help reduce the risk of hypertension and stroke. They have twice the amount of vitamin C as a Russet, which helps protects your cells from free-radical damage. Yukon’s are rich in B6 and antioxidant properties. It has a bit of Iron but the C helps the body absorb it. They contain fiber that helps reduces cholesterol, stabilizes blood sugar, helps prevent constipation and aids in weight loss.

Buckwheat Flour is a fruit seed that is related to rhubarb and sorrel.  It’s a great alternative grain for people who are sensitive to wheat glutens. It is high in insoluble fiber and is incredibly good for the heart, cholesterol and high blood pressure.  It’s great for diabetics as it lowers blood sugars more slowly than rice or wheat.  It is awesome for the digestion and it helps to clean and strengthen the intestines.  Buckwheat contains more antioxidants that most other grains.


  1. Lynn | The Road to Honey says

    First of all. . .happy, happy anniversary. It was nice that you and Robby managed to sneak off. And boy did you sneak off. It sounds like you had loads of good food and got to catch up with lots of family and friends. It’s always nice to get away on those types of trips.

    And this tart. . .it looks so darn good. That crust is really unique. . .and throw jalapeños on just about anything and I’m game.

    • wavatarSTEPH says

      Thank you so much Lynn!!! It was nice to be back in Oregon after so long, way overdue! This is a really flavorful tart and really easy to make. Steph xO

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