Leek and Potato Pastry Squares
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 3 h. 15 min.
Ready in
Ingredients
for
6
- Ingredients
- 1 pie dough
- 6 medium Leeks (sliced)
- 2 Tbsps unsalted butter
- 2 Tbsps olive oil
- 1 ½ cups chicken stock
- ½ cup white wine
- 2 Tbsps packed light brown sugar
- 2 medium potatoes (peeled and thinly sliced)
- 2 large eggs
- ½ cup heavy cream
- 1 Tbsp fresh thyme (chopped)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
Preheat the oven to 400º F/205º C.
2.
Roll out the dough on a lightly floured surface and fit it into tart pan. Prick the bottom of the crust 6 or 7 times with a fork, then place the crust in the refrigerator for 15 minutes.
3.
Line the crust with parchment paper and fill it with dried beans or pie weights. Bake 10 minutes, then remove from the oven. Remove the dried beans or pie weights and parchment paper from the crust, and let it cool for 15 to 20 minutes before filling.
4.
Heat the butter and olive oil in a medium-size saucepan over medium-low heat. Add the leeks and cook, stirring frequently for about 15 minutes, until soft. Reduce heat to low.
5.
Stir in the stock, wine, and brown sugar and cook, uncovered, stirring often, for about 45 minutes to 1 hour, until the liquid has evaporated and the leeks are golden brown.
6.
Roast the potatoes on a lightly oiled baking sheet for 20 minutes, then remove from the oven and reduce the oven temperature to 350° F/175º C.
7.
When the leeks are done, remove them from the heat and cool for around 10 minutes. Layer leeks and potatoes onto the crust.
8.
In a small bowl, whisk the eggs and cream until blended thoroughly. Pour the mixture evenly over the leeks and potatoes, then sprinkle with the thyme. Season with salt and pepper.
9.
Bake 45 minutes. Cool at least 20 minutes before serving.
