Leek, Brie and Potato Tart
Moderate
6 Servings
15 minutes bake time
Soft sweet leeks, creamy brie and slices of potato make a seriously tasty tart with a a flaky puff pastry base. Finish with a little cranberry sauce for a hint of sweetness and a festive feel.
Ingredients
- 1x pack Jus-Rol Puff Pastry
- 2x leeks, sliced into rounds
- Oil for frying
- 250g potatoes, sliced thinly
- 2x garlic cloves, finely chopped
- 2x sprigs of rosemary, leaves picked from stalk
- 200g brie
- Cranberry sauce
Equipment required
- Frying pan
- Large flat roasting tray
- Knife
Method
- Gently fry the leeks in a little oil until soft and tender for about 10 minutes. Stir regularly. After about 5 minutes of cooking, stir in the garlic and rosemary and season with salt and pepper.
- While the leeks cook, boil the kettle, pour the water into a saucepan and add the potatoes. Cook for a few minutes until they begin to soften, then drain and refresh under cold water. Add back to the saucepan with a little olive oil and salt and pepper and mix to coat them with your hands (be gentle so you don’t break the potato pieces).
- Pre-heat oven to 190C.
- Roll the pastry out flat onto a large baking tray (leave the paper underneath).
- Use a knife to gently score a border about 2cm from the edge around the tart.
- Inside the border, spread out the leeks.
- Top with slices of the potato and then dot chunks of brie on top of the potatoes.
- Cook for 30-35 minutes until the pastry is golden and the potatoes/cheese has browned.
- Dot with cranberry sauce, slice into 6 and serve.
