This recipe looks amazing but I am having some difficulty understanding the directions. First, should the potatoes be precooked or not? They wi...
...ll cook with the leeks. Second, where does the potato and parsley minxtue come into the layering process before baking the tart? I have read the instructions three times and seem to be missing it. Any thoughts
/bbc7255d-f46d-42a4-a963-b9cc37886e97--4245413732_c43169c9fa_o.jpg)
Recipe question for:
Potato Leek Tart with Goat Cheese and Parsley Purée
Recommended by Food52
12 Comments
Oh, yikes. The instructions aren't very clear—sorry and thanks for pointing this out! Both drbabs and Eydie have explained most of your questions but I'll elaborate here to clarify. Please let me know if anything remains unclear after reading this.
Best,
Nikki
Yes, the potatoes are precooked but you can also panfry them with the leeks until they are tender and golden, which over medium heat, will take between 20 to 30 minutes.
Here are the updated instructions:
Prepare and prebake the savory tart shell; keep the prebaked tart shell on it baking tray; set aside.
Preheat oven to 400 F.
Prepare 1 cup of parsley puree; set aside.
Slice the leeks into thin rounds and place them in a bowl of cold water to remove dirt. Strain.
Heat the butter and olive oil over medium heat in a large skillet, add the leeks and cook until tender, 10 to 12 minutes; remove from heat. Add the cooked sliced potatoes to the pan along with the leeks and one cup of parsley puree. Season with salt and pepper to taste; set aside.
Beat the goat cheese with the egg until smooth, then stir in the milk, creme fraiche, pinch of salt, and black pepper.
Sprinkle Parmesan over the bottom of the tart shell. Spread the leek, potato, and parsley puree mixture over it. Drizzle the custard over and bake until the custard is golden and set in the middle, about 30 minutes. Remove the tart from the pan and transfer to a plate. Sprinkle parsley leaves on top. Serve warm.
Oh, yikes. The instructions aren't very clear—sorry and thanks for pointing this out! Both drbabs and Eydie have explained most of your questions but I'll elaborate here to clarify. Please let me know if anything remains unclear after reading this.
Best,
Nikki
Yes, the potatoes are precooked but you can also panfry them with the leeks until they are tender and golden, which over medium heat, will take between 20 to 30 minutes.
Here are the updated instructions:
Prepare and prebake the savory tart shell; keep the prebaked tart shell on it baking tray; set aside.
Preheat oven to 400 F.
Prepare 1 cup of parsley puree; set aside.
Slice the leeks into thin rounds and place them in a bowl of cold water to remove dirt. Strain.
Heat the butter and olive oil over medium heat in a large skillet, add the leeks and cook until tender, 10 to 12 minutes; remove from heat. Add the cooked sliced potatoes to the pan along with the leeks and one cup of parsley puree. Season with salt and pepper to taste; set aside.
Beat the goat cheese with the egg until smooth, then stir in the milk, creme fraiche, pinch of salt, and black pepper.
Sprinkle Parmesan over the bottom of the tart shell. Spread the leek, potato, and parsley puree mixture over it. Drizzle the custard over and bake until the custard is golden and set in the middle, about 30 minutes. Remove the tart from the pan and transfer to a plate. Sprinkle parsley leaves on top. Serve warm.
Oh, yikes. The instructions aren't very clear—sorry and thanks for pointing this out! Both drbabs and Eydie have explained most of your questions but I'll elaborate here to clarify. Please let me know if anything remains unclear after reading this.
Best,
Nikki
Yes, the potatoes are precooked but you can also panfry them with the leeks until they are tender and golden, which over medium heat, will take between 20 to 30 minutes.
Here are the updated instructions:
Prepare and prebake the savory tart shell; keep the prebaked tart shell on it baking tray; set aside.
Preheat oven to 400 F.
Prepare 1 cup of parsley puree; set aside.
Slice the leeks into thin rounds and place them in a bowl of cold water to remove dirt. Strain.
Heat the butter and olive oil over medium heat in a large skillet, add the leeks and cook until tender, 10 to 12 minutes; remove from heat. Add the cooked sliced potatoes to the pan along with the leeks and one cup of parsley puree. Season with salt and pepper to taste; set aside.
Beat the goat cheese with the egg until smooth, then stir in the milk, creme fraiche, pinch of salt, and black pepper.
Sprinkle Parmesan over the bottom of the tart shell. Spread the leek, potato, and parsley puree mixture over it. Drizzle the custard over and bake until the custard is golden and set in the middle, about 30 minutes. Remove the tart from the pan and transfer to a plate. Sprinkle parsley leaves on top. Serve warm.
I agree, the directions aren't real clear. The recipe does call for "pre baked potatoes". Then you slice them into 1/4" rounds, and slice the leeks....soak them in water to remove dirt, then strain. Next, sauté them in butter and olive oil until tender...10-15 minutes.
The parsley puree is the 2 cups of parsley, 4 garlic cloves, 1/2 cup extra virgin olive oil and lemon juice....puree that. Then you mix the sautéed leek/potato mixture with 1 cup of the parsley puree. Then...I'm guessing here because it is not clear...but this makes sense....you grate the parmesan on the crust...add the potato/leek/parsley mixture, then pour the custard on top. That should work. Hope this helps.