This savoury potato leek tart topped with tender pea shoots is the ideal spring appetizer!
Fresh spring vegetables harvested from the Elven gardens of Middle Earth feature in this decadent, savoury tart. Crispy puff pastry is topped with tender leeks, melty Gruyère cheese, and earthy potatoes. Lightly dressing pea shoots with fresh lemon adds a balancing acidity and freshness to this rich tart. This potato leek and pea shoot tart makes an ideal appetizer, side, or light entrée.
Instruction Notes
Potatoes: I recommend using a yellow flesh potato, such as Yukon Gold in this recipe.
Leeks: Use the white and light green parts of the leek only. Cut off the dark green leaves from the top, which can be tough. To clean the leeks, slice them in half lengthwise. Separate the layers while washing as dirt can be found inside the different layers.
Puff pastry: I like to use pre-made, frozen puff pastry in this recipe. If possible, buy frozen puff pastry that is already rolled into sheets. There are a couple of brands that sell blocks of puff pastry dough, but I find that they don’t roll out as evenly, especially around the edges. The pre-formed puff pastry sheets are all ready to go and easy to use.
When using puff pastry, it is important to keep the pastry cold. Those hundreds of flaky layers are created by repeatedly folding the dough to create ultra-thin layers of fat in the dough. If the dough becomes too warm, then the fat layers could soften and squish together and, well, your puff pastry won’t puff! So be sure to thaw the pastry in the fridge rather than on the counter.
Gruyère Cheese: Named for the town in Switzerland where it was first made, Gruyère cheese is most famous as one of the classic cheeses in Swiss fondue. The slightly nutty flavour of Gruyère pairs perfectly with the earthy potatoes and leeks. Feel free to choose your favourite melting cheese instead.
Pea Shoots: Tender, green pea shoots add a fresh component to this rich tart.
How to Make Leek and Potato Tart with Pea Shoots
Sauté the leeks
Begin by preparing the leeks. Cut the dark green leaves off the stalks. Slice the stalks in half lengthwise and wash in between the layers. Slice the stalks in half lengthwise again and chop into a small dice.
Place a skillet over medium heat. Add the butter and olive oil along with the diced leeks. Season with a pinch of kosher salt. Sauté the leeks until they are tender, about 7 to 9 minutes. Add the minced garlic and sauté for another minute. Remove from the heat and allow to cool down.
Slice the potatoes
Use a mandolin to thinly slice the potatoes, about ¼ inch thick. Transfer the slices to a bowl. Drizzle with a little olive oil and then season generously with kosher salt and pepper. Add the chopped fresh herbs and toss the potato slices to evenly coat with the seasoning.
Assemble the tart
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside. Unroll the puff pastry sheet onto a lightly floured counter. Dust with flour and gently roll out 2 or 3 times to widen the sheet slightly.
Transfer the puff pastry sheet to the parchment lined baking sheet. Create a half inch border around the sheet by cutting partway through the dough with a paring knife. Use a fork to dock the dough.
Spread the sour cream in a thin layer over the sheet, up to the border. Scatter the cooled leeks evenly over the sour cream. Cover the leeks with the shredded Gruyère cheese. Arrange the potato slices over the cheese, overlapping slightly.
Bake the tart for 35 to 45 minutes until the potatoes are tender when poked with a sharp knife. When the potatoes are fully cooked through, slide the tart from the baking sheet and allow to cool slightly before cutting.
Serve the Potato, Leek, and Pea Shoot Tart
To serve, prepare the pea shoots. Tear the shoots in half if they are long and place in a bowl. Drizzle with the olive oil and lemon juice and sprinkle with a little kosher salt and pepper. Gently toss and set aside.
Cut the tart into serving pieces and transfer to a serving platter. Scatter the dressed pea shoots over the tart and enjoy!
Potato, Leek, and Pea Shoot Tart
Ingredients
- 2 leeks
- 1 tbsp butter
- 2 tbsp + 1 tsp olive oil divided
- 1 garlic clove minced
- 1 sheet puff pastry thawed
- ½ cup sour cream
- 1 cup Gruyère cheese shredded
- 2 Yukon Gold potatoes
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh sage
- 50 g fresh pea shoots
- 1 tsp lemon juice
- kosher salt and pepper as needed
- flour as needed
Instructions
- Cut the dark leaves off the leeks. Slice the stalks in half lengthwise and wash between the layers well. Slice the stalks in half lengthwise again and chop into a small dice.
- Place a skillet over medium heat. Add the butter and 1 tbsp olive oil along with the diced leeks. Season with a pinch of kosher salt. Sauté the leeks until they are tender, about 7 to 9 minutes. Add the minced garlic and sauté for another minute. Remove from the heat and allow to cool down.
- Use a mandolin to thinly slice the potatoes, about ¼ inch thick. Transfer the slices to a bowl. Drizzle with 1 tbsp olive oil and then season generously with kosher salt and pepper. Add the chopped fresh thyme and sage. Toss the potato slices to evenly coat with the seasoning.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside. Unroll the puff pastry sheet onto a lightly floured counter. Dust with flour and gently roll out 2 or 3 times to widen the sheet slightly.
- Transfer the puff pastry sheet to the parchment lined baking sheet. Create a half inch border around the sheet by cutting partway through the dough with a paring knife. Use a fork to dock the dough.
- Spread the sour cream in a thin layer over the sheet, up to the border. Scatter the cooled leeks evenly over the sour cream. Cover the leeks with the shredded Gruyère cheese. Arrange the potato slices over the cheese, overlapping slightly.
- Bake the tart for 35 to 45 minutes until the potatoes are tender when poked with a sharp knife. When the potatoes are fully cooked through, slide the tart from the baking sheet and allow to cool slightly before cutting.
- Tear the pea shoots in half if desired and place in a bowl. Drizzle with 1 tsp olive oil, lemon juice and sprinkle with a little kosher salt and pepper. Gently toss and set aside.
- Cut the tart into serving pieces and transfer to a serving platter. Scatter the dressed pea shoots over the tart and enjoy!