Main dishes

Leek and potato tart

45 min Cook
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Leek and potato pie

Leek and potato is a match made in heaven. It’s a classic combination for soups, casseroles, and even pizza. This pie is no exception: starting from a classic pie crust, the alternating layers of leek, ricotta cheese and potatoes are all you need for an hearty and comforting meal.

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Leek and potato pie

Leek and potato pie

corinthian
Pies make everybody at the table happy. This leek and potato pie is a pleaser at all seasons: from spring to winter, this classic flavor combination is one that anyone can enjoy.
prep time
15 min
cooking time
45 min
servings
4
total time
1 hour

Equipment

  • Pie dish

  • Mandoline or knife

  • Bowl

  • Skillet

Ingredients

  • 1 round pie crust

  • 1 large leek

  • 3 middle-sized potatoes

  • 4 tablespoons extra-virgin olive oil

  • 1 teaspoon maple syrup

  • Thyme

  • Salt and pepper, to taste

  • 100 g cream

  • 4 tablespoons grated cheese

  • 2 tablespoons ricotta (optional)

Instructions

1

Prep the potatoes

Rinse the potatoes and the leek. With the help of a mandoline, thinly slice the potatoes. Transfer them to a bowl, season with 2 tablespoon olive oil, thyme, salt and pepper. Stir them with your hands so they get evenly coated and set aside.
2

Cook the leek

Slice the leek through the mandoline, transfer to a colander, and rinse it well under running water to remove all the impurities. Drain from the water and gently pat it dry. Transfer to a skillet with the remaining olive oil. Heat over low-medium heat, season with salt and pepper, to taste, and add a teaspoon of maple syrup. Cook for a few minutes, until it starts to wilt. Then take off the heat and set aside to cool down.
3

Make the cheese cream

In a small bowl, mix together the grated cheese and cream. Adjust with salt and pepper and mix again.
4

Compose the pie

Pre-heat the oven to 190 C degrees (~374 F). Lay the crust in the dish, making sure that all the sides are covered. With a fork, pierce the bottom of the pie. Lay the cream to cover the bottom of the crust. Then, spoon in the leek. Add a little ricotta cheese (if desired). Finally, top with the potato slices.
5

Bake

Bake the pie for 45 minutes. When ready, take out of the oven and set aside for 15 minutes to settle. Enjoy!

Notes

You can use any cheese of your liking in this recipe (even vegan): you can't go wrong!
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