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Potato, mustard & leek tart
1-2 sheets store brought shortcrust pastry
2 tablespoons oil
2 small leeks (white parts only) finely sliced
250 g small potatoes, thinly sliced
2 tbsp KEEN’S Mustard Powder
1 tbsp chopped thyme
3 eggs, beaten
1/4 cup cream
salt and ground pepper
Preheat oven to 180℃.
Line a 24-cm tart pan with the pastry.
Blind bake the pastry case for 15 minutes.
Heat the oil in a large fry pan over a medium heat.
Add the leeks and cook for 5 minutes until softened. Add the potatoes, KEEN’S Mustard Powder and thyme, cook for a further 1 minute.
Remove from heat and allow the mix to cool slightly.
Spread the mix evenly into the base of the pastry case.
In a bowl mix together the eggs and cream. Season with salt and pepper.
Pour the egg mix over the pastry case and bake for 20-30 minutes until golden and set.
Serving suggestion: Serve with a salad of choice.
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