Leek, potato and gorgonzola tart

Leek, potato and gorgonzola tart
  • Serves icon Serves 6
  • Time icon Takes 30 minutes to make, 40 minutes to cook, plus chilling

The classic combination of potato and leek goes perfectly with rich gorgonzola to make this fabulous vegetarian tart recipe.

Nutrition: per serving

Calories
662kcals
Fat
40.3g (22.2g saturated)
Protein
16.1g
Carbohydrates
58.6g (3.5g sugars)
Fibre
5.9g
Salt
0.9g
Calories
662kcals
Fat
40.3g (22.2g saturated)
Protein
16.1g
Carbohydrates
58.6g (3.5g sugars)
Fibre
5.9g
Salt
0.9g

Ingredients

For the filling

  • Small knob of unsalted butter
  • 3 large leeks, chopped
  • 5 fresh thyme sprigs, leaves stripped
  • 450g (6 large) new potatoes, diced
  • 140g gorgonzola, crumbled or vegetarian alternative, such as vegetarian stilton
  • 50g walnuts, chopped

For the pastry

  • 500g plain flour
  • 220g cold unsalted butter, cubed
  • Good pinch of salt
  • 2-4 tbsp ice-cold water
  • 1 free-range egg, beaten, to glaze

Method

  1. To make the pastry, put the flour in a mixing bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs. Add the salt and toss to combine. Gradually add the water, just until it comes together. Shape into a rectangle, wrap in cling film, then chill.
  2. Melt the butter for the filling in a large pan over a medium-low heat, then add the leeks and thyme leaves. Season and fry gently, covered, for 10-15 minutes until softened. Remove from the heat.
  3. Meanwhile, put the potatoes in a large pan of cold salted water and bring to the boil. Parboil for 10 minutes, drain, then add to the leek mix and gently stir through. Leave to cool completely, then mix through the gorgonzola and walnuts. Season.
  4. Preheat the oven to 200°C/fan 180°C/gas 6. Remove the pastry from the fridge and cut in half. On a lightly floured surface, roll one half out to the thickness of a £1 coin, then use to line a 20cm x 30cm shallow, fluted, loose-bottomed tart tin – it should just drape over the sides. Tip in the cooled filling. Roll out the rest of the pastry, cut into thin strips, then lay them over the filling in a criss-cross (there will be leftovers; see tips). Trim the overhanging pastry with a sharp knife, then brush the lattice well with the beaten egg. Slide onto a baking sheet and bake for 25 minutes until golden. Cool slightly in the tin, then transfer to a board to slice. Serve hot or cold.

delicious. tips

  1. Brush the leftover pastry strips with melted butter, sprinkle with sugar and powdered cinnamon, then bake until crisp.

    No time to make shortcrust pastry? Use 2 x 500g blocks ready- made all-butter pastry instead.

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