Delicious Potato Leek Tart with Puff Pastry Recipe
This delightful Potato Leek Tart features a crispy puff pastry crust and a creamy filling of tender potatoes and leeks. It’s a comforting dish that’s perfect for any occasion.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: French
Ingredients
Scale
- 1 sheet of ready-made puff pastry (approximately 250g)
- 3 medium-sized potatoes (about 600g), peeled and thinly sliced
- 2 medium leeks (about 200g), cleaned and finely sliced (white part only)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- 1 cup (240ml) heavy cream
- 2 large eggs
- 1 teaspoon Dijon mustard
- ½ cup (50g) grated Gruyère cheese (optional, for extra flavor)
- Fresh thyme sprigs (for garnish, optional)
- Extra grated cheese (for garnish, optional)
Instructions
- Preheat your oven to 200°C. This is important for the puff pastry to rise and become crispy.
- Roll out the puff pastry on a baking sheet lined with parchment paper, ensuring it is evenly spread and the edges slightly overhang. This will allow you to enclose the filling later.
- In a pan over medium heat, melt the butter and olive oil. Add the finely sliced leeks and sauté for about 5 minutes until soft and lightly golden.
- Add the minced garlic and fresh thyme leaves, and sauté for another 2 minutes until fragrant. Be careful not to burn the garlic, as it will become bitter.
- In a large bowl, combine the thinly sliced potatoes with the leek mixture. Season with salt and pepper to enhance the flavor.
- In a separate bowl, whisk together the cream, eggs, and Dijon mustard. This mixture will bind the filling and give it a creamy texture.
- Spread the potato-leek mixture evenly over the puff pastry. Pour the cream mixture over the filling and optionally sprinkle the grated Gruyère cheese on top for extra flavor.
- Fold the edges of the puff pastry carefully over the filling, leaving a small gap in the center for steam to escape.
- Bake the tart in the preheated oven for 30-35 minutes until the puff pastry is golden brown and the filling is set. Be careful not to let the pastry get too dark.
- Remove the tart from the oven and let it cool for about 10 minutes before slicing and serving. This helps the filling set and makes slicing easier.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 100 mg
Keywords: Ensure to slice the potatoes very thinly for even cooking and a creamy texture. Avoid overworking the puff pastry to keep it flaky. The consistency of the filling is crucial; it should not be too runny to prevent overflow during baking. For a perfect golden crust, brush the edges with a beaten egg before baking.