Savory Leek and Potato Tart with Gruyère

Ingredients

• 1 cups flour, sifted
• 1 cup unsalted butter, cold, diced
• 1 teaspoon salt
• 3 tablespoons ice water

• 2 large leeks, cleaned, sliced
• 2 tablespoons olive oil
• 3 medium potatoes, thinly sliced
• 1 cup Gruyère cheese, grated
• 3 large eggs, beaten
• 1 cup heavy cream
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon salt

Method

1. 01
   Preheat the oven to 375°F (190°C).
2. 02
   To make the crust, combine the flour and salt in a bowl. Add the cold, diced butter and mix until the mixture resembles coarse crumbs.
3. 03
   Add ice water, one tablespoon at a time, mixing until the dough comes together. Wrap in plastic and chill for 15 minutes.
4. 04
   Roll out the dough on a floured surface and place it into a tart pan. Trim the edges and prick the bottom with a fork.
5. 05
   Bake the crust for 10 minutes in the preheated oven. Remove and set aside to cool slightly.
6. 06
   In a skillet, heat olive oil over medium heat. Add leeks and cook until soft, about 5 minutes.
7. 07
   In a bowl, mix together the eggs, cream, salt, and pepper. Stir in the cooked leeks and grated Gruyère cheese.
8. 08
   Layer the sliced potatoes evenly over the pre-baked crust.
9. 09
   Pour the leek, cheese, and egg mixture over the potatoes, spreading evenly.
10. 10
    Bake in the preheated oven for 35 minutes, or until the filling is set and the top is golden brown.
11. 11
    Allow the tart to cool for a few minutes before slicing and serving.