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Potato, leek and thyme tartlets


We've used square tart tins for these flavour-filled bites, but round ones ably do the job. Use your favourite washed-rind cheese - we've opted for Pont-l'Évêque. 

You'll need

600 gm chat potatoes 80 gm butter, coarsely chopped 1 leek, thinly sliced 2 garlic cloves, finely chopped 60 ml dry white wine 1 tbsp thyme 4 eggs 400 gm double cream 300 gm washed-rind cheese, half diced, half thinly sliced 40 gm hazelnuts, skins rubbed off and coarsely chopped Finely grated rind of 1 lemon   Sour cream pastry 250 gm (1 2/3 cups) plain flour 2 tsp thyme, finely chopped Finely grated rind of 1 lemon 180 gm chilled butter, diced 140 gm sour cream

Method

  • 01
  • For sour cream pastry, process flour, thyme, rind and 1 tsp sea salt in a food processor to combine, add butter and pulse until it resembles sand. Add sour cream, process until mixture just forms a ball, turn onto a lightly floured surface and form into a disc. Wrap in plastic wrap and refrigerate to rest (1 hour).
  • 02
  • Meanwhile, place potatoes in saucepan, cover will cold salted water bring to the boil and cook until just tender when pierced with the tip of a sharp knife (15-20 minutes), then drain and set aside to cool slightly.
  • 03
  • Melt 20gm butter in a saucepan over medium heat, add leek and half the garlic, and sauté until tender (2-3 minutes). Add wine and half the thyme, season to taste and simmer until wine is completely reduced (2-3 minutes). Set aside to cool.
  • 04
  • Preheat oven to 180C. Roll out 8 pieces of pastry on a lightly floured surface to 3mm thick and line the base and sides of eight 11cm-square tart tins or 12cm-diameter tart tins. Trim edges, prick bases with a fork and refrigerate to rest (30 minutes). Blind bake until edges are light golden (5-6 minutes). Remove baking paper and weights, then bake until bases are crisp (2-3 minutes).
  • 05
  • Thinly slice potatoes and combine in a bowl with leek mixture and season to taste. Whisk eggs and cream in a separate bowl to combine, and season to taste. Divide potato mixture among tart cases, spreading evenly and adding a few cubes of cheese to the centre of each, then gradually pour cream mixture over, letting it settle before adding more (there may be a little leftover). Place a slice of cheese on top of each tart, place tart tins on a baking tray and bake, turning tray occasionally, until golden and set (15-20 minutes).
  • 06
  • Melt remaining butter in a small saucepan over medium-high heat until it foams, add remaining garlic, hazelnuts and rind, and cook until fragrant and nuts are golden (1-2 minutes). Remove from heat, add remaining thyme, then spoon onto warm tarts and serve.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Vintage Champagne.

Featured in

May 2014

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