LEEK AND POTATO TART

<b>Serves:</b> 8<br />
<b>Preparation time:</b> 15 minutes<br />
<b>Total time:</b> 1 hour<br>
<br>
<b>Ingredients</b><br />
Favorite pie crust for a one-crust pie<br />
1 tablespoon olive oil<br />
3 large leeks, white and light green parts only<br />
3 tablespoons unsalted Irish butter<br />
3 tablespoons flour<br />
2 cups 2 percent milk<br />
1 cup cheddar cheese, preferably aged Irish cheddar<br />
Salt and pepper to taste<br />
2 medium cooked potatoes, peeled, sliced into 1/8-inch thick slices<br>
<br>
<b>Directions</b><br />
Preheat the oven to 350 degrees. Line a 10-inch tart pan with a removable bottom with the pie crust. Trim off the excess. Using a fork, prick the bottom of the crust all over. Line the crust with foil and add pie weights or dried beans¿¿¿this keeps the crust from puffing up. Bake for 15 minutes or until just lightly browned. Remove from the oven.<br>
<br>
Meanwhile, heat the olive oil in a large skillet. Saute the leeks until they are just softened, about 5 minutes. Set aside. In a saucepan, melt the butter. Stir in the flour and cook, stirring, 1 to 2 minutes. Slowly whisk in the milk. Continue heating over medium heat until the sauce is thickened. Stir in the cheese and allow it to melt. Season the mixture with salt and pepper to taste.<br>
<br>
Line the bottom of the pre-baked pie crust with the potato slices. Sprinkle the leeks all over. Pour the white sauce to cover the ingredients. It will come to the edge.<br>
<br>
Bake the tart about 20 minutes or until set. Remove from oven and cool 10 minutes before slicing into wedges. Serve with a crisp green salad for a complete meal.<br>
<br>
Adapted from Baile Corcaigh, Detroit.<br>
<br>
Tested by Susan Selasky for the Free Press Test Kitchen.<br>
<br>
<i>282 calories (55 percent from fat ), 17 grams fat (8 grams sat. fat ), 25 grams carbohydrates, 8 grams protein, 223 mg sodium, 31 mg cholesterol, 200 mg calcium, 1 gram fiber</i>

( Regina H. Boone/Detroit Free Press/MCT )

Serves: 8
Preparation time: 15 minutes
Total time: 1 hour

Ingredients
Favorite pie crust for a one-crust pie
1 tablespoon olive oil
3 large leeks, white and light green parts only
3 tablespoons unsalted Irish butter
3 tablespoons flour
2 cups 2 percent milk
1 cup cheddar cheese, preferably aged Irish cheddar
Salt and pepper to taste
2 medium cooked potatoes, peeled, sliced into 1/8-inch thick slices

Directions
Preheat the oven to 350 degrees. Line a 10-inch tart pan with a removable bottom with the pie crust. Trim off the excess. Using a fork, prick the bottom of the crust all over. Line the crust with foil and add pie weights or dried beans¿¿¿this keeps the crust from puffing up. Bake for 15 minutes or until just lightly browned. Remove from the oven.

Meanwhile, heat the olive oil in a large skillet. Saute the leeks until they are just softened, about 5 minutes. Set aside. In a saucepan, melt the butter. Stir in the flour and cook, stirring, 1 to 2 minutes. Slowly whisk in the milk. Continue heating over medium heat until the sauce is thickened. Stir in the cheese and allow it to melt. Season the mixture with salt and pepper to taste.

Line the bottom of the pre-baked pie crust with the potato slices. Sprinkle the leeks all over. Pour the white sauce to cover the ingredients. It will come to the edge.

Bake the tart about 20 minutes or until set. Remove from oven and cool 10 minutes before slicing into wedges. Serve with a crisp green salad for a complete meal.

Adapted from Baile Corcaigh, Detroit.

Tested by Susan Selasky for the Free Press Test Kitchen.

282 calories (55 percent from fat ), 17 grams fat (8 grams sat. fat ), 25 grams carbohydrates, 8 grams protein, 223 mg sodium, 31 mg cholesterol, 200 mg calcium, 1 gram fiber

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