Recipe of the month

January 4, 2018/in Recipes Egg, favourite cooking oil, leeks, Mustard, potatoes, shortcrust pastry, thyme sprigs/by Tolhurst Organic

inspired by Waitrose

Leek & Potato Lattice Tart

By Tolhurst Organic Published: January 4, 2018

Yield: 6 Servings
Prep: 20 mins
Cook: 35 mins
Ready In: 55 mins

Serve this tart with steamed Kalettes and roast squash.

Ingredients

2 tbsp favourite cooking oil
400 grams leeks thinly sliced
300 grams potatoes peeled and cubed
500 grams shortcrust pastry can use vegan options
2 tbsp Mustard
1 egg optional
3 fresh thyme sprigs

Instructions

Heat the oil and cook the leeks with thyme for 5-10 minutes until softened
Meanwhile cook the potatoes in a saucepan of boiling water for 8-10 minutes until just tender, then drain and transfer to a large bowl. Stir in the soften leeks and thyme.
Preheat the oven to 200C, gas mark 6. On a lightly floured surface roll out the pastry sheet to the thickness of 3mm. Cut out 12 strips, to make the lattice later.
Transfer the sheet into a baking tray (round or square) leaving a narrow border. Spread with mustard and fill with the leek and potato mix. Brush the borders with egg (or water if vegan) and arrange the pastry strips on the top. If using egg, brush the lattice strips.
Bake for 25 minutes, until golden colour and serve hot.