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Leek & Potato Tart


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Season: All-Season

Time: 50 Minutes

Ingredients (8 Servings):

  • 500g Leeks

  • 2dl Vegetable Bouillon

  • 600g Cooked Potatoes

  • 100g Grated Gruyère

  • 640g Puff Pastry (for 2 Tart Bases)

  • 2dl Heavy Cream

  • 3 Eggs

  • Salt & Pepper

  • Oil for sautéing




Method:

  • Cook the potatoes until tender. Set them aside to cool slightly, then slice them into thin rounds.

  • Thinly slice the leeks. Heat a bit of oil in a pan and sauté the leeks gently. Pour in the vegetable bouillon, let it simmer until the leeks are soft.

  • In a bowl, whisk together the heavy cream and eggs. Season with salt and pepper to your taste.

  • In a large bowl, combine the sliced potatoes, cooked leeks, and grated Gruyère. Mix well.

  • Preheat your oven to 200 Degrees Celsius. Lay the puff pastry onto two baking trays and form a slight edge around the sides.

  • Spread the potato-leek-cheese mixture evenly over the puff pastry bases. Pour the egg and cream mixture on top.

  • Bake in the preheated oven for 20-25 minutes, until golden on top and the filling is set.


Nutritional Values per serving: 568 kcal I 41g fat I 14g protein

CO2 values per serving: 650 grams of CO2

 
 
 

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