You are here: Home » Recipes » Leek and Potato Tart Leek and Potato Tart Recipe by Our Cookbook Collection Yield 8 servings This tart is just as impressive in its presentation as it is delicious. A grid of potatoes tops a bed of caramelized leeks, fresh thyme, and an egg-and-cream blend. PrintEmail Ingredients 1/2 -- recipe Basic Pie DoughFilling:6 medium leeks2 tablespoons unsalted butter2 tablespoons olive oil, plus extra for baking sheet1 1/2 cups chicken or vegetable stock1/2 cup white or rosé wine2 tablespoons (packed) light brown sugar2 medium red-skinned potatoes2 large eggs1/2 cup heavy cream pinch sea salt1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried1 teaspoon freshly ground black pepper -- Egg wash1 large egg yolk1 tablespoon cold water Instructions For Basic Shortening-and-Butter Pie Dough, click here. For a Basic All-Butter Pie Dough, click here. Preheat the oven to 400F. Prepare the crust: Roll out the dough on a lightly floured surface and fit it into the 8-inch tart pan. Trim the overhang to 1 inch, then fold it inside the tart pan, pressing it against the pan’s fluted sides. Prick the bottom of the crust 6 or 7 times with a fork, then place the crust in the refrigerator for 15 minutes. 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 cool it for 15 to 20 minutes before filling. Prepare the filling. Cut off the top portion of each leek, right down to where the stalk turns light green. Cut off the root end as well. Slice the remaining stalk into ½-inch rounds. Put the rounds into a large bowl of water, separating the rings in each round by pushing out the middle with your fingers. Remove the leeks to a colander, then rinse well again under cold running water to remove any lingering dirt. Drain. 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 limp. Reduce heat to low. 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. While the leeks are cooking, heat the oven again to 400°F. Scrub the potatoes and cut them into ⅓–inch-thick slices. Trim a sliver off of the four corners of each slice until they vaguely resemble stop signs. Discard the slivers. 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. Assemble the tart : When the leeks are done, remove them from the heat and cool for around 10 minutes. Spoon the cooled mixture into the prepared crust and spread it evenly across the bottom. In a small bowl, whisk the eggs and cream with a pinch of salt to blend thoroughly. Pour the mixture evenly over the leeks, then sprinkle with the thyme. Cover the top evenly with the potato slices, cutting them as needed to fill in any blank spots around the sides. Grind a few turns of pepper over the top of the potatoes. Whisk the egg yolk and water in a small bowl, then use a pastry brush to brush the wash over the edges of the crust. Set the pie pan on a rimmed baking sheet and bake in the 350°F oven for 45 minutes, until the crust is lightly browned and the filling is set. Cool at least 20 minutes before serving. Makes 1 (8-inch) tart. Reprinted with permission from A Year of Pies © 2012 by Ashley English, Lark, an imprint of Sterling Publishing Co., Inc.