Potato, mustard & leek tart
4-6
peopleServes
20
minutesPreparation Time
50
minCooking 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
- 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.
