That’s Potato & Leek Tart to you. This is the first recipe for those of you who don’t like spice at all (in which case, I think you may be looking at the wrong blog…) This is my second attempt at recreating a superb yet simple dish we had on holiday in Barcelona, and if I say so myself, it’s very good indeed.
If there’s one thing I really hate, it’s eggs. It’s not the taste so much as the texture. Egg fried rice is OK, but omlettes and traditional tortillas are complete non-starters. So I was most surprised to come across this is Spain – it looked terrific, but I was convinced that the texture would be just too eggy for my liking. But I was wrong. This dish is so simple yet packed with flavour, I would consider it for a dinner party. It can be prepared in advance and reheated, or eaten cold, but I would serve this warm with a nice salad and a good dry white wine.
Cooking Time – approx 90 minutes
- 1 kg Potatoes, peeled
- 2 med-large Leeks, finely shredded
- 50g Butter
- 1 clove Garlic, crushed
- lots of Black Pepper
- 1 tsp Vegetable Stock Powder
- Milk or cream
- 150g good Feta Cheese, crumbled
- 100g Parmesan, grated
- 2 medium Eggs
- 3 sheets Filo Pastry
- Olive Oil
- Boil the potatoes in salted water for 20 minutes until cooked. Drain and break up coarsely with a fork. Stir in half the butter and with a balloon whisk, mash down until smooth. Add milk to make a good mash consistency which should be loose, not stodgy.
- Melt the remaining butter in a pan and add the garlic. Cook for 2 minutes before adding the leeks. Stir well and cover. Sweat off for 5 minutes.
- Mix leeks with potato and stir well., add the parmesan, feta, plenty of black pepper and stock powder. Mix well and check seasoning.
- Stir in the eggs – msture should be a pouring consistency.
- Lightly oil a springform flan case with a little olive oil, and layer the 3 sheets of filo pastry, oiling between each layer and offsetting each sheet slightly to provide an even covering. Ensure the excess pastry falls outside the tin.
- Pour the content of the potato mixture into the pastry casing and roughly fold over the excess pastry back into the tin. Oil exposed pastry lightly.
- Back in a pre-heated fan oven at 170*C for 45 minutes.
- Spring out of the tin and allow to rest for a few minutes before transfering to a board. Slice with a sharp knife and serve.