Friday, March 31, 2017

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                         Leek Leek and Potato Tart
1-1/2C flour
pinch salt
1-1/2 sticks unsalted butter, cold, cut into pieces
1 large yolk
2 Tbsp. unsalted butter
2 or 3 slices bacon, cut into pieces
3 – 4 leeks, white and light green parts only, sliced
salt and pepper to taste
¾ lb. red potatoes, roasted, cut into ½-inch slices
1C cream
1/2C manchego or goat cheese

For the pastry:  Put flour, salt and butter in a food processor and pulse 2 – 3 times.  Add the yolk and pulse to combine.  Add water as needed to form a dough that holds together.  Form into a disk, wrap in plastic wrap and chill 30 minutes.

For the filling:  Heat the butter in a pan, add the bacon and cook until brown.  Set aside.  Add the leeks, salt and pepper and cook until wilted and tender.  Add ¼ cup of the cream and cook until mostly absorbed.  Add the potatoes and ¼ cup more of the cream and cook until cream has absorbed.  Continue adding cream until the mixture is thick.  Remove from the heat, stir in bacon and let cool.  Stir in the cheese.  Preheat oven to 375F.  Roll out the pastry to a 17-inch circle.  Transfer to a parchment-lined baking sheet.  Spread with the leek mixture, leaving a border of about 2-1/2 inches all around.  Fold the border back over the filling.  Bake for 40 minutes or until bubbling and welling browned.  Slice and serve.
MAKES:  8 - 10 appetizer servings

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