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Potato, leek and thyme tartlets

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

By Emma Knowles
  • 40 mins preparation
  • 1 hr cooking plus resting, cooling
  • Serves 8
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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. 


  • 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


  • 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.


Drink Suggestion: Vintage Champagne. Drink suggestion by Max Allen