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Creamy potato, leek and Gruyère tart

Name: Creamy potato, leek and Gruyère tart
Yield: Serves 6
Ingredients: 375g block fresh shortcrust pastry; 500g small new potatoes; 250g baby leeks; 3 large eggs; 2 tbsp crème fraîche; 1 tbsp wholegrain mustard; 75g gruyère, grated; 1 garlic clove, crushed; Small bunch of fresh chives, snipped

Published: 31 Mar 08
Updated: 18 Mar 24

This attractive tart is bound to impress. It also makes for a very satisfying vegetarian meal, with its leek, gruyère and potato filling. Enjoy at lunchtime and it will keep you going all afternoon.

Easy
April 2008

Test kitchen approved

Serves 6
Takes 15 minutes to make and 35 minutes to bake, plus chilling and standing.

This attractive tart is bound to impress. It also makes for a very satisfying vegetarian meal, with its leek, gruyère and potato filling. Enjoy at lunchtime and it will keep you going all afternoon.

Nutrition: per serving

Calories: 474kcals
Fat: 28.3g (10.6g saturated)
Protein: 13.9g
Carbohydrates: 44.3g (2.8g sugars)
Salt: 1.1g

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Ingredients

375g block fresh shortcrust pastry
500g small new potatoes
250g baby leeks
3 large eggs
2 tbsp crème fraîche
1 tbsp wholegrain mustard
75g gruyère, grated
1 garlic clove, crushed
Small bunch of fresh chives, snipped

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Method

Preheat the oven to 190°C/fan170°C/gas 5. Roll out the pastry to fit a 30cm x 20cm Swiss roll tin, with some pastry overhanging. Crimp the edges, prick the base and chill for 20 minutes.
Meanwhile, boil the potatoes for 7-8 minutes, until very tender. Drain and cool. Half-fill a pan with water, bring to the boil and cook the leeks for 2 minutes. Drain and pat dry.
In a large jug, beat the eggs with the crème fraîche, mustard, gruyère and garlic, then stir in the chives. Season well.

Line the pastry case with baking paper and fill with baking beans or rice. Bake for 15 minutes, until golden. Remove the baking beans and paper and bake for 2 minutes more.
Slice the potatoes into pound coin-thick slices and lay out on the pastry. Arrange the leeks on top of the potatoes and pour over the egg mixture. Bake for 20 minutes, until the filling has set and the top is golden. Stand for 10 minutes before serving. Also delicious served cold.