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    Home » Recipes » Side Dishes

    Published: Feb 10, 2017 · Modified: Nov 12, 2020 · by Keith · 8 Comments

    Savory Potato Tart with Leeks

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    A Savory Potato Tart is elegant potato dish,  filled with fresh cream and surrounded by flaky pie crust.savory potato tart with leeksPotatoes.  This simple, yet perfect food is often on my mind and always in my pantry. I will eat them just about any way they are prepared. My absolute favorite is our Amazing Mashed Potatoes, but I don’t discriminate. I eat them baked, fried, boiled, sautéed… you name it. Superman Cooks readers know that potatoes are one food that I cannot live without. It’s kind of a joke around here that we serve potatoes at every meal, but that is simply not the case. Jackie has insisted that we incorporate more healthy options in our menus, and I agree (or at least I’ll say I agree with her while I’m busy coming up with new ways of inserting potatoes into our diet).savory potato tart with leeks | superman cooksNow Jackie is way too smart not to catch on to what I am doing. But this Savory Potato Tart was so delicious that it caused her a momentary suspension of disbelief. I could have tried to pass it off as a quiche, but since it had no eggs in it this would not work. We decided to enjoy this potato tart for lunch, coupled with a simple salad. It was the perfect, comforting meal. The potatoes are sliced so thin that they hold the texture and the flavors of cream, cheese and leeks.
    savory potato tart with leeks | superman cooksWhat I particularly like about this recipe is that I spiced the crust up a bit and added a hint of nutmeg to the cream.  All of the flavors combined perfectly to make this recipe come to life. The leeks give it just the right amount of bite and the cheese adds a salty and nuttiness as well. The touch of rosemary ties it all together. This Potato Tart heats up well the next day, making for a comforting winter meal. I have endless ideas for potatoes swirling around in my head, and will always find ways to integrate my favorite food into our menus.
    savory potato tart with leeks | superman cookssavory potato tart with leeks | superman cooks

     

     

     

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    savory potato tart with leeks | superman cooks

    Savory Potato Tart with Leeks

    ★★★★★ 5 from 3 reviews
    • Author: Superman Cooks
    • Prep Time: 20 mins
    • Cook Time: 40 mins
    • Total Time: 1 hour
    • Yield: 4 servings 1x
    • Category: Entree or Side dish
    • Cuisine: American
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    Description

    Layers of thinly sliced russet potatoes, leeks, and rosemary make this savory potato tart a family favorite at our house.


    Ingredients

    Scale
    • For the crust:
    • 1 ¾ C all purpose flour
    • 1 teaspoon garlic powder
    • ½ tsp pepper
    • ½ tsp salt
    • 1 stick of cold butter or margarine
    • ice water
    • For the filling:
    • 2 lb russet potatoes
    • ½ C sliced leeks
    • ½ C heavy cream
    • 2 tsp rosemary
    • 1 tsp nutmeg
    • ¼ C diced red pepper
    • ½ C shredded parmesan cheese.

    Instructions

    1. In a large bowl, combine flour,garlic powder, salt and pepper.
    2. Cut butter into small pieces and add to flour. Using hands slowly break up butter into flour while lightly squeezing through hands, combining with flour until dough resembles pea like pieces.
    3. Add 3-4 Tablespoons of ice water and mix until dough forms a large ball.
    4. Add water 1 tbsp. at a time if dough is too dry.
    5. Wrap dough in plastic and refrigerate for at least 30 minute (up to overnight).
    6. Preheat oven to 375 degrees
    7. Using a 10" tart pan with false bottom roll out dough and press into pan and trim excess dough off edges.
    8. Using a mandolin, slice potatoes very thin and soak in ice water for 5 minutes.
    9. Drain and allow to dry for 5 minutes.
    10. Arrange potatoes in pan using a shingle like pattern. Once you have a layer, sprinkle with half the rosemary and half the leeks.
    11. Repeat with potatoes, leeks and rosemary.
    12. Combine cream and nutmeg and slowly pour over potatoes allowing it to settle down into the potatoes.
    13. Shred Parmesan cheese over top and sprinkle red peppers on top.
    14. Bake for 30-40 minutes until crust and top of tart is browned.

    Keywords: potato, tart, tatin, leek, leeks, rosemary, dinner, fall, autumn, pie, vegetarian

    Did you make this recipe?

    Tag @supermancooks on Instagram and hashtag it #supermancooks

     

     

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    Comments

    1. Nicoletta @sugarlovespices says

      February 10, 2017 at 2:10 pm

      Oh yum, Keith! I am really craving a slice of this potato tart right now (it's lunch time, here 😉 )! It looks gorgeous and the flavors are absolutely working together to make this a comforting, delicious dish.

      Reply
      • Jackie says

        February 20, 2017 at 8:06 am

        thanks so much Nicoletta! We are really proud of this one! Believe it or not, it tastes even better than it looks!!

        Reply
    2. Janet Labude says

      September 13, 2017 at 2:29 pm

      Cream didn't thicken at all! Help baked for 40 mins. Smelled wonderful and probably would have tasted great but....didn't rate a five but all stars colored in and wouldn't let me fix.

      ★★★★★

      Reply
      • Keith says

        September 13, 2017 at 9:29 pm

        Oh no, I am so sorry it didn't turn out for you. I did have one occasion where it didn't thicken perfectly. What my deduction was that the potato was not as hearty and it contained too much water. I have made it 3-4 times and it only happened once. I hope you give it another try and it turns out better for you.

        Reply
    3. janine says

      September 25, 2020 at 4:36 pm

      lovely recipe! i made it today with red potatoes and they turned out really well. the cream didn't reduce as much as i would've liked, but i figure that's due to the type of potatoes i used. i may also sprinkle in some parm in between layers to make it a little saltier as well. the pastry is phenomenal! can't wait to make it again.

      ★★★★★

      Reply
    4. Zoe says

      November 06, 2020 at 2:57 pm

      I made this today, but made it Vegan - used an Olive Oil crust and Vegan cream/Italian cheese! Flavours still tasted wonderful. My partner loved it and had 2nds then 3rds! Thank you x

      ★★★★★

      Reply
      • Keith says

        November 07, 2020 at 7:15 am

        Thanks so much, that is a great idea. We have tried a few vegan recipes and may take a chance on this one. Not real good at it. Thanks and glad you both enjoyed it.

        Reply

    Trackbacks

    1. Mixed Mushroom Toasts with Egg on Top | superman cooks says:
      April 20, 2020 at 4:52 pm

      […] and I have to admit I am glad that I did. I am the type that likes a more hearty meal for brunch, one that includes potatoes. But the mushroom mixture is hearty and satisfying, and proved to be a healthy option. I am now […]

      Reply

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    We met on a warm summer evening. His square jaw and engaging smile reminded me a bit of Clark Kent. We share a passion for life: music, baseball, and especially food. He makes me feel like I can fly.
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