Potato Leek Tart
Potato leek tart is a savory galette, layered with sauteed leeks, thinly sliced potatoes and a bold Dijon bechamel.
Prep Time10 minutes mins
Cook Time40 minutes mins
Dough Chilling30 minutes mins
Total Time1 hour hr 20 minutes mins
Course: Brunch, Dinner, Lunch
Cuisine: French, Mediterranean
Keyword: potato leek galette, potato leek tart
Servings: 8 servings
Calories: 304kcal
Cost: $10
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
Topping
- 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 ¼ cup all-purpose flour, ¼ teaspoon salt, 8 tablespoons cold, unsalted butter, 2 teaspoons fresh lemon juice, ¼ 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.
¼ cup Greek yogurt, ¼ 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 ¼ cups whole milk, ¼ teaspoon paprika, ½ teaspoon Kosher salt, ¼ 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.
Tip: 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 try with paper towels before dressing in vinaigrette.
If you see the crust is getting dark to quickly, cover tart with foil and continue baking.
Recipe makes large tart or 2 smaller ones.
Calories: 304kcal | Carbohydrates: 28g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 267mg | Potassium: 299mg | Fiber: 2g | Sugar: 3g | Vitamin A: 835IU | Vitamin C: 10mg | Calcium: 75mg | Iron: 2mg