Print

Potato Leek Cheddar Tart Recipe:

6 to 8 servings

Ingredients

  • 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

Instructions

Dough

  1. In a food processor, grind the almonds into small crumb size.
  2. Add flour & salt In the food processor, pulse several times to combine.
  3. Add 1/4 inch piece of butter.
  4. 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.
  5. It will be crumbly but holds together when squeezed with fingers, do not over process.
  6. Press the dough into a tart pan then refrigerate until firm, at least 30 minutes or overnight.
  7. Pre-heat oven to 425 degrees
  8. Bake on the middle rack for 10 minutes with pie weights or beans 10 min without.

Leeks

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

Potatoes

  1. Slice potatoes into thin slices (about 1/8-inch thick).
  2. Add potatoes to a pot and cover with water then bring to a boil, continue to boil for 2 minutes.
  3. Make sure and keep an eye on them. Use a timer.
  4. Drain potatoes in a colander, rinse with cold water.
  5. Cheese and Creme Fraiche
  6. In a small pan, mix together the 1 1/4 cup of shredded cheddar, creme fraiche, salt and pepper.
  7. Melt together on medium-low heat.

Assemble

  1. Preheat oven to 375 degrees
  2. Sprinkle a 1/4 cup of cheese over the crust.
  3. 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.
  4. Repeat, then top with potatoes and the remaining sauce and the remaining cheese.
  5. Arrange the jalapeno slices on top.
  6. Bake for 30 minutes on the middle rack or until golden.