Potato Leek and Cheese Tart

 Do you remember going to the grocery store with your mother and getting a slice of cheese at the deli counter?

Wasn't this just the best part of tagging along on Mom's shopping trip?

I used to think so. Being able to sit quietly and "be good" so when we passed the deli counter she would allow you to get a slice of cheese, and amuse-bouche if you will, while she continued her shopping. 

I was trying to remember things my mom would buy when I was little. 

I actually had a hard time because my mind was clouded by a fromage dream. 

Things were just so simple then. You didn't have to worry about much except for dreading to brush your teeth with that really super minty toothpaste that seemed to make your mouth burn and your baby brothers leaving toys all over the floor that you know Mom would tell you to pick up and since you were the oldest you just did it to get it over with.

Yup! Those were the days.

But these days just aren't the same as eating cheese while sitting in a shopping cart. Or "buggy" if you were from Pittsburgh, Pa like me. 

These days things take some planning when it comes to meals and really, that is ok with me. 

On a grocery shopping trip today I noticed how I still stick to the outter edges of the grocery store and only a few of the aisles I find myself in. I like buying bulk grains like corn grist and lentils. I also tend to purchase the fire roasted canned tomatoes. Things I just can't get away from. 

So when I thought about making something savory I wanted to also bake. I know it's summer but that doesn't scare me away from the oven. So I decided on this tart. 

I start out with a homemade crust that whips up in just a few minutes and such a delicious filling that it take a lot of self control not to eat it all out of the pan before adding to the spring form pan. 

I hope you think about summer evening with food and wine and friends when you make this. It's just a wonderful way to spend an evening. Serve it up with a fresh, crisp green salad and you are set for a delicious meal. 

Until next time, 

Eat well, love often!!!!

-amz

Potato Leek and Cheese Tart

Ingredients
For the Pastry Crust
1 1/2 cups all-purpose flour
1/2 teaspoon coarse salt6 ounces (1 1/2 sticks) cold unsalted butter, cut into pieces
1 large beaten egg yolk

For the Filling
2 tablespoons unsalted butter
2 leeks, white and light green parts only, thoroughly cleaned and sliced 1/4-inch thick'
Coarse salt and pepper

1 cup heavy cream

3 tablespoons chopped fresh dill or 1 tablespoon dried dill

3/4 pound potatoes, parboiled whole

2 ounces coarsely grated Gruyere cheese

Preparation

1. To Make the Pastry: In the bowl of a food processor, blend together flour and salt. Add the butter and pulse until butter is coated with flour. With the processor running, add the egg yolk and 1 to 4 tablespoons ice water, until the dough forms a ball. Remove, wrap in plastic and refrigerate at least 30 minutes.
   
   
2. To Make the Filling: In a large skillet over medium heat, melt the butter. Add leeks, salt and pepper to taste, and 1 tablespoon water. Wilt, stirring frequently, for 7 minutes. If leeks are getting too dry, add more water, 1 tablespoon at a time.
   
   
3. Add cream, 1/4 cup at a time, while stirring constantly, and allow most of it to absorb before adding another 1/4 cup until all the cream has been used.
   
   
4. Cut the potatoes in half lengthwise and then into 1/2-inch slices. Add dill and potato slices to leeks and mix thoroughly. Remove from heat.
   
   
5. Heat oven to 350 degrees. Remove pastry from refrigerator and, on a lightly floured surface, roll to a 15-inch circle. Place the pan on a baking sheet, fit the dough into the pan, and fold down the sides to form a thick wall. Spread the filling evenly in the crust.
   
   
6. Sprinkle grated cheese over top of tart, and bake about 40 minutes until bubbly and crust is well browned. Eat warm or at room temperature.