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Potato, mustard & leek tart

serves

people

Serves

prep-time

20

minutes

Preparation Time

50

min

Cooking Time

Ingredients
  • 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
Directions
  1. Preheat oven to 180℃.
  2. Line a 24-cm tart pan with the pastry.
  3. Blind bake the pastry case for 15 minutes.
  4. Heat the oil in a large fry pan over a medium heat.
  5. 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.
  6. Remove from heat and allow the mix to cool slightly.
  7. Spread the mix evenly into the base of the pastry case.
  8. In a bowl mix together the eggs and cream. Season with salt and pepper.
  9. Pour the egg mix over the pastry case and bake for 20-30 minutes until golden and set.
Recipe Tip

Serving suggestion: Serve with a salad of choice.

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