Leek and Potato Dauphinois Tart
More ingredients cooked up from last weeks veg box. (No.15)….A very yummy tart…..
Here’s how to bake pastry blind too, which means cooking the tart base lined with paper and baking beans, (to weigh the pastry down) then removing and cooking again to get a cooked, crisp pastry shell.
For the pastry
200 g plain flour
100 g butter
2 egg yolks, beaten
pinch of salt
For the filling
3 large garlic cloves
300 ml creme fraiche or double cream
350 g potatoes
75 g butter
4 shallots or 1 onion, finely chopped
500 g leeks, sliced, washed really well and drained really well
4 egg yolks
sea salt and freshly ground white pepper
Crisp bitter leaf salad to serve….
1. To make the pastry, rub the butter into the flour until the mixture resembles fine bread crumbs, stir in the salt, add the beaten egg yolks, and a splash of water, and mix to form a soft, but firm dough. Cover and leave to rest in the refrigerator for 30 minutes.
2. Preheat oven 170C/160C fan/350F/Gas 4 Roll out the dough thinly and use to line a 25 cm / 10 inch fluted tart tin. Prick the base with a fork, line with baking parchment and fill with baking beans. Bake for 10 minutes, then remove the paper and beans and return to the oven for about another 10 minutes or until pale golden.
3. Drop the garlic into a small pan of boiling water, reduce the heat and simmer for 20 minutes until very tender. Pour the crème fraiche or cream in a pan and when the garlic is tender, hook it out and press through a sieve into the cream. Bring to a boil, remove from heat and season well and set aside to infuse.
4. Boil the potatoes in their skins for about 15-20 minutes or until just tender. Drain in a colander and when cool enough to handle, peel and cut into very thin slices.
5. To make the filling, melt the butter in a pan add the chopped shallots and cook for a minute then add the sliced leeks and cook gently without colour for about 30 minutes or until very soft. Leave to cool slightly.
6. Beat together the egg yolks in a large bowl, and stir in the cooled cream and leeks. Arrange the potato slices in an even layer in the bottom of the tart case and spoon over the leek and cream mixture, spreading out evenly.
7 Return the tart to the oven and bake for 10-15 minutes or until just set and light golden on top. Serve hot or cold with a crisp bitter leaf salad.
Little notes…..a little chopped tarragon stirred in the cream would be gorgeous too as would a small spoonful of grainy mustard, but not both……