I had fresh leeks from my parents’ garden, those fragrant tender ones that seem to say “use me well.” I didn’t feel like complicating my life, nor did I want the usual soup which, honestly, I don’t even like that much. So I opened the fridge, saw a roll of puff pastry, I had a few potatoes at home… and the idea clicked: a simple, creamy and super comforting tart, perfect for dinner but also to take to work the next day.
The leek-and-potato combination is always a winner, but here it gets even more indulgent thanks to the crispy pastry and the soft filling of eggs, milk and Emmenthal that binds everything perfectly.
It’s a clever, accessible recipe that smells like home and seasonality. If you have leeks to use up or want a quick idea for a savory tart different from the usual, this tart will save your evening.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, All seasons
Ingredients
POTATO AND LEEK TART WITH PUFF PASTRY
- 1 roll of puff pastry
- 3 potatoes
- 1 leek
- 2 eggs
- 1 cup milk
- 3.2 oz Emmenthal, diced
- salt
- pepper (optional)
Tools
POTATO AND LEEK TART WITH PUFF PASTRY
- 1 Padella nonstick frying pan
- 1 Teglia baking tray
- 1 Pelaverdure peeler
Steps
Peel the potatoes, slice them into rounds and boil until tender.
Slice the leeks into rings and cook them in a pan with a splash of water until soft.
Line a baking tin with the puff pastry, leaving the baking paper. Prick the bottom with a fork. Arrange a layer of potatoes and add a pinch of salt.
Spread the cooked leeks. Cover with another layer of potatoes.
Beat the eggs with the milk, add the diced Emmenthal and a pinch of salt. Pour the mixture over the vegetables, distributing it evenly.
Bake at 356°F for about 40 minutes, until the surface is golden and the filling is well set.
Let it cool slightly before slicing: it will be easier to get perfect slices.
✨Variations:
With pancetta or speck: add browned diced cured pork for a smoky touch.
Light vegetarian: replace the cheese with feta or goat cheese and use plant-based milk.
Rustic wholegrain: try with wholemeal shortcrust pastry or a multigrain puff pastry.
With other vegetables: you can add zucchini, red onion or spinach to vary color and flavor.
Mini tarts: make single-portion versions in muffin tins for an elegant appetizer.
FAQ (Questions and Answers)
Can I substitute the Emmenthal?
Yes, fontina, mild scamorza, provola or a mix of melting cheeses work well.
How do I store the tart?
In the fridge, well covered, for up to 2 days. It can also be frozen already cooked.
Can it be prepared in advance?
Of course: you can assemble it and bake later, or bake it and reheat when needed.
