| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 445 | 32g | 18g | 35g |
| sugars | fibre | protein | salt |
| 3g | 3g | 12g | 0.6g |
Why I Love Irish Leek and Potato Tart
Just thinking about the Irish Leek and Potato Tart brings back a tapestry of memories, surrounded by the comfort of cherished family traditions. This inspired recipe is my ode to the thread that ties two cultures together – my Italian roots and my fascination with the hearty Irish cuisine.
A Passionate Encounter with Irish Cuisine
My journey with cooking has always danced between the Italian-American flavors I grew up with and the intriguing offerings of diverse cuisines that I encountered later in life. Inspired by none other than celebrated Irish chef Kevin Dundon, the first time I laid my eyes on this simple yet eloquent dish, I knew I had stumbled upon something special.
The earthy tones of the leeks, the rustic charm of the finely sliced potatoes cocooned in puff pastry, all brought to life with the richness of heavy cream and eggs make the Irish Leek and Potato Tart a feast for the senses. It’s uniquely satisfying, just like the spaghetti and meatballs I used to make with my Nonna back in New Jersey, yet offers a fresh perspective on comfort food.
Pair It Up
And speaking of spaghetti and meatballs, you’ll be pleasantly surprised at how well this tart pairs with such a classic. The creamy, savory tart beautifully contrasts the tangy tomato sauce in the spaghetti, creating a fusion meal that is hard to resist.
Alternatively, serve it alongside your favorite salad and you’ve got a well-rounded meal. I personally recommend a classic Caesar salad or a simple green salad to maintain a balance of flavors. My personal favorite is this lemon vinaigrette dressed salad, Ina Garten’s recipe.
Wherever you may be, one bite of this Laek and Potato Tart, and you’ll find yourself transported to the verdant landscapes of Ireland. It’s simple, yet steeped in charm and tradition. More than anything, though, it’s become a new tradition in my family – and one that I hope will find its way to yours too.
What You’ll Need
- 1 sheet puff pastry
- 3 tablespoons butter
- 3 leeks, finely sliced
- 2 large potatoes, peeled and finely sliced
- 1 cup heavy cream
- 3 eggs
- 1 cup grated cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- Fresh chopped parsley for garnish
Method
Step One
Preheat oven to 375°F (190°C). Roll out the puff pastry on a lightly floured surface to fit a 9-inch tart pan. Trim any excess pastry overhang and prick the base with a fork.
Step Two
Melt the butter in a large frying pan over medium heat. Add the leeks and cook for about 10 minutes until they are soft and caramelized. Remove from the heat and set aside.
Step Three
In a separate saucepan, add the sliced potatoes and cover with water. Bring to a boil and cook for 5-7 minutes until slightly soft, then drain.
Step Four
In a bowl, beat together the heavy cream, eggs, salt, black pepper and nutmeg.
Step Five
Spread the cooked leeks evenly over the puff pastry. Layer the sliced potatoes over the leeks, and then pour the cream and egg mixture over the vegetables. Sprinkle the cheese on top.
Step Six
Bake the tart in the preheated oven for 30-35 minutes, or until the tart is golden brown and the filling is set.
Step Seven
Allow the tart to cool for a few minutes before slicing. Garnish with fresh chopped parsley before serving. Enjoy your delectable Leek and Potato Tart!
