Name: Potato, leek and thyme tartlets
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 8
Ingredients: 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

Potato, leek and thyme tartlets

Australian Gourmet Traveller recipe for potato, leek and thyme tartlets.

Serves 8

Prep

40M

Cook

Total

1H 40M

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.

Ingredients

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

Main

1.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).

2.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.

3.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.

4.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).

5.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).

6.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.