Potato + Leek Tarts
Overview
What do you get what you take some thinly sliced baby Yukon gold potatoes, sautéed leeks + garlic, fresh dill, some garlic & herb cheese + a touch of heavy cream?
You have a new menu item for your next brunch at home.
I made these savory tarts for an outdoor play date for us mamas while the kids ran around + howled at the moon (quite literally); they pair excellent with wine, go even better w/ hilarious conversations with your friends, and are pretty darn easy to make!
Makes 5 mini tarts or 1, 9” tart
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
For the dough
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1 cup all purpose flour
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1 cup spelt flour
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1/2 tsp kosher salt
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9 tbsp unsalted butter
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2-3 tbsp of ice cold water
For the filling
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olive oil for the pan
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1 leek, hard, dark green leaves removed, rinse, and chopped
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2 garlic cloves, finely chopped
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6 small baby yukon gold potatoes or 1-2 small sized yukon gold potatoes
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1 tbsp fresh dill
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2-4 ounces of any herbed cheese such as herbed goat cheese, Boursin, or Alouette.
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1/8-1/4 cup of heavy whipping cream
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sea salt + cracked pepper to taste
Method
For the dough
In a large bowl, whisk together the flours and salt. Using your hands or a pastry blender (or two forks will work also!), cut the butter into the flour mixture. You want the mixture to look like clumps of sand, it is ok if there are some larger chunks of butter showing.
Next, add in your ice water, 1 tbsp at a time, until a dough forms.
If making mini tarts, divide the dough into 5 and roll each individual dough into discs; otherwise, just roll out one large dough large enough to fit over your tart pan. Wrap in plastic wrap and throw into the fridge for a couple of hours.
Preheat your oven to 350 degrees.
For the filling
Next, thinly slice your potatoes- you want them very thin, so a mandolin make come in handy if you have a larger potato.
In a small pan, heat the oil over medium low heat. Add the chopped leeks and garlic and allow to cook on low until softened, about 5 minutes. Remove from heat.
Whisk together your cheese and your heavy cream; add a heavy pinch of salt and cracked pepper. Whisk until the mixture is combined and thick.
When ready to assemble, place your dough on the tart pan and remove any excess on the edges.
Place about a tbsp of filling on each individual tart, or spread the entire mixture on the one larger tart.
Sprinkle the fresh dill on top of the cheese mixture.
Layer the sliced potatoes around the tart pan.
Sprinkle the leeks and garlic on top.
Add a pinch of salt and cracked pepper on the top.
Bake in your preheated 350 degree oven for 20-25 minutes for the smaller tarts and 30-40 minutes for a larger one.
Serve at room temperature and enjoy!
Potato and Leek Tartlets
Ingredients
For the Tart
- 1 cup all purpose flour
- 1 cup spelt flour can use all AP or all spelt flour
- 1/2 tsp kosher salt
- 9 tbsp unsalted butter
- 2-3 tbsp of ice cold water
For the filling
- olive oil for the pan
- 1 leek, hard, dark green leaves removed, rinse, and chopped
- 2 garlic cloves, finely chopped
- 6 small baby yukon gold potatoes 1-2 small sized yukon gold potatoes
- 1 tbsp fresh dill
- 2-4 ounces of any herbed cheese such as herbed goat cheese, Boursin, or Alouette
- 1/8-1/4 cup of heavy whipping cream
- sea salt + cracked pepper to taste
Instructions
For the dough
- In a large bowl, whisk together the flours and salt. Using your hands or a pastry blender (or two forks will work also!), cut the butter into the flour mixture. You want the mixture to look like clumps of sand, it is ok if there are some larger chunks of butter showing.Next, add in your ice water, 1 tbsp at a time, until a dough forms.If making mini tarts, divide the dough into 5 and roll each individual dough into discs; otherwise, just roll out one large dough large enough to fit over your tart pan. Wrap in plastic wrap and throw into the fridge for a couple of hours.Preheat your oven to 350 degrees.
For the filling
- Next, thinly slice your potatoes- you want them very thin, so a mandolin make come in handy if you have a larger potato.In a small pan, heat the oil over medium low heat. Add the chopped leeks and garlic and allow to cook on low until softened, about 5 minutes. Remove from heat.Whisk together your cheese and your heavy cream; add a heavy pinch of salt and cracked pepper. Whisk until the mixture is combined and thick.When ready to assemble, place your dough on the tart pan and remove any excess on the edges.Place about a tbsp of filling on each individual tart, or spread the entire mixture on the one larger tart.Sprinkle the fresh dill on top of the cheese mixture.Layer the sliced potatoes around the tart pan.Sprinkle the leeks and garlic on top.Add a pinch of salt and cracked pepper on the top.Bake in your preheated 350 degree oven for 20-25 minutes for the smaller tarts and 30-40 minutes for a larger one.Serve at room temperature and enjoy!