Name: Potato, Leek and Mustard Torte
Yield: Serves 4
Ingredients: Salt and freshly ground black pepper; A little beaten egg and milk, to glaze; 2 teaspoons Dijon mustard; 1 teaspoon thyme leaves; ½ teaspoon freshly grated nutmeg; 2 tablespoons crème fraîche; 150 g (5 oz) small leeks, sliced; 1 tablespoon vegetable oil; 15 g (½ oz) unsalted butter; 200 g (7 oz) waxy potatoes; 450 g (1 lb) puff pastry

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

This tart has a potato and leek filling in a light cream. It is delicious, and very simple to prepare. I like to serve it with a crisp frisée salad with a hazelnut oil dressing.

Ingredients

450 g (1 lb) puff pastry
200 g (7

Method

Divide the puff pastry in half and roll out each piece into a 25cm (10in) circle. Place on a baking sheet, prick with a fork and chill until firm.

Cook the potatoes in their skins in a pan of boiling salted water until tender, then drain well and leave until cool enough to handle. Peel the potatoes and cut them into slices 1 cm (½ in) thick.

Heat the butter and oil in a pan, add