Potato leek tart is an impressive savory tart inspired by the classic potato leek soup, vichyssoise. The savory tart boasts big bold flavors and is layered with a Dijon béchamel, savory leeks and bright fresh thyme.
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About This Recipe
Inspired by my love for vichyssoise, one of the first Julia Child recipes I ever made, this potato leek tart is a savory galette that celebrates the simple elegance of French cooking. For another wonderful mediterranean recipe try my Turkish Stuffed Onions.
Thinly sliced Yukon potatoes are layered with buttery, sautéed leeks and a luscious Dijon mustard béchamel, all nestled in a flaky pastry crust.
As the tart bakes, the mustard’s sharpness mellows and blends beautifully with the creamy potatoes and sweet leeks, creating a dish that’s both hearty and sophisticated. And if you’re short on time, a premade pie crust works perfectly here, so you can enjoy this savory tart with minimal effort!
📋 Ingredients
- Yukon Potatoes: Their naturally creamy texture and mild flavor make them ideal for this tart, as they bake evenly and pair perfectly with the leeks and mustard.
- Leeks: Sweet and delicate, leeks bring a mellow onion-like flavor that enhances the tart without overpowering it. Tip, cook extra leeks and add them to this challah stuffing.
- Dijon Mustard: Adds tangy depth to the béchamel, balancing the richness of the potatoes and leeks.
- Milk: The base for the béchamel sauce, whole milk provides creaminess and allows the sauce to thicken without being too heavy.
- Paprika: A subtle touch of smokiness or sweetness (depending on the variety) rounds out the flavors in the béchamel.
- Fresh Thyme: Adds a hint of herbal brightness, tying all the flavors together and giving the tart a rustic, French-inspired touch.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Potatoes: While Yukon potatoes provide a creamy texture, you can substitute them with red potatoes or even sweet potatoes for a slightly different flavor.
- Leeks: Swap leeks for sautéed onions or shallots if you don’t have leeks on hand.
- Dijon Mustard: If you’re out of Dijon, try a grainy mustard for added texture or omit it entirely for a milder béchamel.
- Dough: Premade pie crust works beautifully for this recipe.
- Seasonings: Add a pinch of nutmeg to the béchamel for a warm, aromatic note, or sprinkle grated Gruyère or Parmesan cheese over the filling before baking.
⏲️ Instructions
Saute the Leeks. Melt butter in a skillet over medium heat. Add the chopped leeks and sauté until wilted, about 5-8 minutes. Season with salt and pepper, then set aside to cool.
Make the Béchamel. Melt butter in a small pot over medium heat and whisk in flour and cook for 1-2 minutes until no raw flour remains. Add Dijon mustard, paprika, salt and pepper and whisk in milk for about 2-3 minutes until thickened.
Layer Béchamel. Roll out dough into a 10-12 inch circle, or divide it into two smaller tarts. Transfer the dough to a parchment-lined baking sheet and spread the béchamel over the dough, leaving a 1-inch border.
Layer Sautéed Leeks. Layer half of the sautéed leeks (if making two tarts), spreading evenly onto the béchamel layer.
Layer Potatoes. Layer the sliced potatoes, in a round pattern, while slightly overlapping the potatoes.
Garnish and Bake. Fold the edges of the dough over the filling, overlapping as needed. Brush the crust with egg wash and sprinkle with sea salt and fresh thyme. Bake at 400 degrees Fahrenheit for 25-30 minutes until the crust is golden brown.
📍 Recipe Tips
- Slice Potatoes Thinly: Use a mandoline or sharp knife to slice the potatoes thin and evenly, ensuring they cook through in the oven.
- Soak the Potatoes: After slicing potatoes, soak them in cold water while you're preparing the rest of the dish, which will help potatoes get more crispy, then pat dry with paper towels.
- Cover the Tart: If you see the crust is getting dark too quickly, cover the tart with foil and continue baking.
- Chill the Dough: If making homemade dough, chilling it beforehand makes rolling it out much easier.
- Transfer Dough to Baking Sheet: Before layering the tart, make sure to transfer the dough to the lined baking sheet first, since it's very delicate.
Serving Suggestions
This potato leek tart is perfect for brunch, lunch or holiday dinner. Pair it with Julia Child's nicoise salad tossed in a bright vinaigrette or serve alongside balsamic brussels sprouts or roasted delicata squash with Parmesan.
For wine lovers, a chilled Sauvignon Blanc or a light Pinot Noir complements the tart’s creamy and savory flavors beautifully.
More French Inspired Recipes
Potato Leek Tart
LittleFerraroKitchen.com
Equipment
Ingredients
Dough
- 1 ¼ cup all-purpose flour + more for rolling
- ¼ teaspoon salt
- 8 tablespoons cold, unsalted butter cut into small cubes
- ¼ cup Greek yogurt
- 2 teaspoons fresh lemon juice
- ¼ cup ice water
Filling
- 2-3 small Yukon potatoes washed and thinly sliced
- 1 large leek washed and chopped
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh thyme leaves + more, for garnish
Dijon Béchamel
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 2 teaspoon Dijon mustard
- 1 ¼ cups whole milk warmed
- ¼ teaspoon paprika
- ½ teaspoon Kosher salt to taste
- ¼ teaspoon black pepper
Topping
- 1 egg + water for egg wash
- Sea salt
Instructions
Make the Dough
- Add flour, salt, and cubed butter to a food processor. Pulse until the butter is the size of small peas.
- In a small bowl, whisk together the Greek yogurt, lemon juice, and ice water. Add the mixture to the food processor and pulse until the dough forms a ball.
- Using floured hands, shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
Prepare the Filling
- Melt butter in a skillet over medium heat. Add the chopped leeks and sauté until wilted, about 5-8 minutes. Season with salt and pepper, then set aside to cool.
- To make the béchamel, melt butter in a small pot over medium heat. Whisk in the flour and cook for 1-2 minutes until no raw flour remains.
- Stir in Dijon mustard, paprika, salt, and pepper. Gradually add the warmed milk, whisking constantly until the sauce thickens and coats the back of a spoon, about 2-3 minutes. Taste and adjust seasoning if needed, then set aside.
- Preheat the oven to 400°F (200°C).
Assemble the Tart:
- Roll out the chilled dough on a lightly floured surface into a 10-12 inch circle, or divide it into two smaller tarts. Transfer the dough to a parchment-lined baking sheet.
- Spread the béchamel over the dough, leaving a 1-inch border. Layer the sautéed leeks and thinly sliced potatoes on top.
- Fold the edges of the dough over the filling, overlapping as needed. Brush the crust with egg wash and sprinkle with sea salt and fresh thyme.
Bake and Garnish
- Bake the tart for 25-30 minutes, or until the crust is golden brown and the potatoes are tender.
- Garnish with fresh thyme leaves and serve warm.
Notes
-
- Slice Potatoes Thinly: Use a mandoline or sharp knife to slice the potatoes thin and evenly, ensuring they cook through in the oven.
- Soak the Potatoes: After slicing potatoes, soak them in cold water while you're preparing the rest of the dish, which will help potatoes get more crispy, then pat dry with paper towels.
- Cover the Tart: If you see the crust is getting dark too quickly, cover the tart with foil and continue baking.
- Chill the Dough: If making homemade dough, chilling it beforehand makes rolling it out much easier.
- Transfer Dough to Baking Sheet: Before layering the tart, make sure to transfer the dough to the lined baking sheet first, since it's very delicate.
- Dough: Premade pie crust works beautifully for this recipe.
Giangi Townsend says
You got me at potatoes! Love this tarte and love my two favorite fall ingredients. A sure delight
Nancy says
What exactly is the vinaigrette for? I don’t see any further instructions for it after it is made. Thanks!
Samantha says
Hi Nancy...its in step 4, says to toss the potatoes with the vinaigrette!
Kate says
I see no information about the vinaigrette for the potatoes...what are they supposed to be dressed in? I don't see any additional ingredients listed...help!
Samantha says
Hi Kate! I actually updated the recipe a little while ago and omitted the vinaigrette for ease of steps, so it should not be on the post. The tart is delicious without it, but the original recipe had a quick vinaigrette of Dijon, olive oil and a touch of honey that was brushed over the potatoes.
ross wieser says
I soaked the potato in cold water for 18 hours and combined caramelized onions with the leeks and the results were truly Lyonnaise!
Samantha says
Sounds lovely!!! Thank you for sharing Ross 🙂
Jim Phillips says
Hi Samantha! The tart reminded me of the great galettes in Brittany. Really loved the caramelized leeks. I did mine in a tart pan but even at 40 minutes the dough was a little undercooked on the bottom. Probably should have blind baked it for about 10 minutes first. Instead of thyme garnish I sprinkled the potatoes with herb de provence before cooking. They were delish. Just wish I could've washed it down with some Brittany Apple cider.
Samantha Ferraro says
Hi Jim,
What a great story. That is what's so special about sharing recipes. This is not the first time a flavor, texture or something about a Bite of something special taps somebody back to a wonderful past experience. I often build dishes around past culinary experiences. P.S. I love the herb de provence add. Thank you so much for writing, Samantha.
mila furman says
What a beautiful recipe! I love the classic leak potato combo. It just tastes so...French!!! Beautifully done! And gorgeous pics!
Samantha says
Thank you so much Mila!! 🙂
Julie says
This looks fabulous! I can just imagine the flavor this has. I love savory tarts. Im going to have to try this one next time I need a carb overload.
Samantha says
Haha Thank you so much for the comment Julie!! Yes, definitely make this AFTER the workout, perhaps??