Tarts
Free recipe
Leek and Potato Galette
A freeform Breton-style tart piled with silky braised leeks and thinly sliced waxy potatoes, finished with a dusting of fresh chives.
in the kitchen
Ingredients
- 320g shortcrust or galette pastry
- 3 medium leeks, white and pale green parts only
- 300g waxy potatoes, very thinly sliced
- 50g creme fraiche
- 1 garlic clove, minced
- 30g Gruyere or Emmental, grated
- 2 tbsp unsalted butter
- Sea salt and fresh chives
Method
- Roll pastry into a rough 30cm circle on parchment. Braise leeks in butter with garlic over low heat for 20 minutes until meltingly tender.
- Par-cook potato slices in salted boiling water for 3 minutes, then drain.
- Spread creme fraiche over pastry leaving a 5cm border. Layer potato slices, then leeks, then Gruyere. Fold the pastry border over the filling.
- Bake at 200C for 30-35 minutes until deeply golden. Scatter chives over to serve.