Potato leek tart is an impressive savory tart inspired from the famous potato leek soup, vichyssoise. The savory tart boasts big bold flavors and is layered with a Dijon bechamel, savory leeks and bright fresh thyme.
Potato Leek Galette
Vichyssoise was one of the first Julia Child recipes I ever made. I fell in love with the simple flavors of leek and potatoes and turning those ingredients into a tart was a no brainer.
The potatoes are sliced incredibly thin to they cook quickly and evenly and the leeks are sauteed in butter, because, we are dreaming of France, aren’t we?
And to bring it all together, a Dijon mustard bechamel which acts as the glue between the pastry and sliced potatoes. As everything bakes together, the mustard intensifies making it the perfect accompaniment for leeks and potatoes.
More French Inspired Recipes:
Potato Leek Tart
- 1 1/4 cup all-purpose flour + more for rolling
- 1/4 teaspoon salt
- 8 tablespoons cold, unsalted butter cut into small cubes
- 1/4 cup Greek yogurt
- 2 teaspoons fresh lemon juice
- 1/4 cup ice water
- 2-3 small Yukon potatoes washed and thinly sliced
- 1 large leek washed and chopped
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 2 teaspoon Dijon mustard
- 1 1/4 cups whole milk warmed
- 1/4 teaspoon paprika
- 1/2 teaspoon Kosher salt to taste
- 1/4 teaspoon black pepper
- 1 egg + water for egg wash
- Fresh thyme leaves
- Sea salt
- For the dough, add flour and salt and cubed butter to a food processor and pulse until butter is the size of small peas.1 1/4 cup all-purpose flour, 1/4 teaspoon salt, 8 tablespoons cold, unsalted butter, 2 teaspoons fresh lemon juice, 1/4 cup Greek yogurt
- In a bowl, whisk the Greek yogurt, lemon juice and ice water and add to the flour mixture. Continue pulsing until dough comes together into a ball. .1/4 cup Greek yogurt, 1/4 cup ice water, 2 teaspoons fresh lemon juice
- Using floured hands, form dough into a disk, wrap in plastic wrap and place in the fridge for 30 minutes.
- Over medium heat, melt butter in a skillet and add leeks. Saute until just about wilted, about 5-8 minutes and season with salt and pepper. Set aside to cool.2 tablespoons unsalted butter, 1 large leek
- For the Dijon bechamel, in a small pot over low-medium heat, melt the butter and whisk in the flour until there is no raw flour left. Add the Dijon mustard, paprika, salt and pepper. Stir in the heated milk and continue stirring until thickened and mixture coats the back of a spoon, about 2-3 minutes. When ready, taste for seasoning and set aside.2 tablespoons unsalted butter, 2 tablespoons all purpose flour, 2 teaspoon Dijon mustard, 1 1/4 cups whole milk, 1/4 teaspoon paprika, 1/2 teaspoon Kosher salt, 1/4 teaspoon black pepper
- Pre-heat oven to 400 degrees Fahrenheit.Once dough is chilled, roll out on a lightly floured surface to a 10- 12 inch circle or make 2 smaller tarts.
- Once dough is rolled out, transfer it to a non-stick baking sheet before filling. Spread mustard bechamel on dough leaving a 1 in border around the edge, then layer with sauteed leeks and sliced potatoes.2-3 small Yukon potatoes
- Fold the border over, creating a pattern if you wish. Brush egg wash around the crust and sprinkle with sea salt.1 egg + water for egg wash
- Bake potato leek tart at 400 degrees Fahrenheit for 25-30 minutes until the crust is golden brown and potatoes cooked. Once done, garnish with fresh thyme leaves and serve.
This post was originally published in 2015 and updated 9/2021 with tips and clearer instructions.