Leek & Potato Tart
Puff pastry filled with potatoes and buttery leeks in crème fraîche, with crumbly Lancashire cheese.
Ingredients
Serves 6
Method
- Cut each potato into slices as thick as £1 coins.
- Bring a pan of water to the boil, salt it and add the slice by slice. Bring back to the boil, then turn down the heat and simmer the potatoes until knife-tender. Drain and set aside.
- Slice the into thick rings, then rinse thoroughly.
- Melt the in a saucepan and add the leeks, leaving them to cook over a low heat until they are soft.
- Put the drained in with the , then add the and the . Season with , salt and pepper.
- Roll out the into 2 rectangles measuring roughly 35cm x 26cm.
- Place one on a baking sheet, brush the edges with a little milk and pile the and filling over the pastry.
- Place the second sheet on top and press the edges firmly to seal.
- Bake for 45 minutes until golden on top.
