Possum’s Recipe Book

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Photography by J C Hugo Richardson

Leek and Two Potato Tart

Serves 4

 
375 g ready rolled short crust pastry
2 tbsp olive oil
2 leeks – thinly sliced
1 tbsp dried mixed Italian herbs
1 large white potato – thickly sliced
1 large sweet potato – peeled and thickly sliced
2 eggs
284 ml double cream
1 tsp English Mustard
Mature cheddar cheese – grated
Packet Spring Greens

Method
 
Heat the oven to 190C (fan)
Cover baking tray with grease proof paper. 
Roll out pastry and place on tray.
Heat oil in fry pan, add leeks and herbs and cook until soft.
Set aside.
Add white potato and fry until crisp on both sides – set aside.
Add sweet potatoes and fry until crisp on both sides.
Beat eggs and cream with the mustard in a glass bowl.
Layer leeks, white and sweet potatoes on pastry. 
Pour over egg mixture. 
Cover top with grated cheese.
Put in hot oven and cook for 20 – 30 mins or until set.

Serve with spring greens.