Roasted Potato, Leek, and Gruyère Tart

• 1 sheet frozen puff pastry, thawed
• 1 medium leek, thinly sliced (white and light green parts only)
• 2 medium potatoes, thinly sliced
• 1 cup grated Gruyère cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup milk
• 1 large egg
• Salt and pepper to taste
• 1 tablespoon fresh thyme leaves
• 1 tablespoon unsalted butter
• 1 teaspoon cornstarch mixed with 2 tablespoons water (optional)

Steps

1. 1 Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. 2 In a skillet, heat olive oil over medium heat. Add leek and garlic, sauté until soft.
3. 3 Add potatoes, season with salt and pepper, and cook for 5 minutes.
4. 4 Transfer potato mixture to the baking sheet, spread out, and roast for 20 minutes.
5. 5 Meanwhile, roll out puff pastry into a 12-inch circle on a parchment-lined baking sheet.
6. 6 Whisk together milk and egg in a small bowl.
7. 7 Spread roasted potato mixture over the pastry, leaving a 1-inch border.
8. 8 Sprinkle Gruyère cheese over the top and drizzle with the milk and egg mixture.
9. 9 Fold the edges of the pastry up over the filling to create a border.
10. 10 Bake for 25 minutes or until pastry is golden and cheese is bubbly.
11. 11 Optional: Brush tart with cornstarch slurry for extra shine.
12. 12 Let cool for 5 minutes before slicing.

Equipment

• baking sheet
• parchment paper
• skillet
• rolling pin

Variations

• Add sautéed mushrooms for an earthy twist.
• Sprinkle with fresh chives before serving.

Substitutions

• Substitute Gruyère with Swiss or Emmental cheese.
• Use olive oil pastry for a dairy-free option.

Pairings

• Arugula salad
• Steamed green beans

Nutrition

Tips

• Use a mandoline for evenly sliced potatoes and leeks.
• For a gluten-free option, substitute with a gluten-free pastry crust.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a simple green salad.
• Pair with a light white wine like Sauvignon Blanc.

FAQ