My boss took a trip to Scotland in early April (he actually got stuck for an extra week due to the volcanic ash) and came home with a really wonderful Scottish cookbook. I borrowed it and copied down a couple of yummy recipes including this tart, which sounds perfect for a Sunday brunch.
Enjoy!
Stacy
Scottish Highlands Potato and Leek Tart
Adapted from authentic Scottish Cookbook
Adapted from authentic Scottish Cookbook
Ingredients:
8 oz plain flour
salt
5 oz butter
2 oz walnuts, very finely chopped (or hazelnuts, almonds)
1 large egg yolk
3 tablespoons cold water
1lb leeks, trimmed and sliced
1 1/2 oz butter (or 1 tablespoon olive oil)
1lb Yukon gold potatoes (you could also use red potatoes), whole and scrubbed
1/2 pint sour cream
3 eggs, lightly beaten
6 oz Gruyere cheese, grated (Swiss as substitute)
grated nutmeg
salt
pepper
fresh chives, garnish
Directions:
Sift flour and salt into a bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the nuts. Mix together the egg yolk and 3 tablespoons of cold water. Sprinkle over the dry ingredients. Fold to form a dough.
Knead dough on a lightly floured surface for a few seconds then wrap in plastic wrap and refrigerate for 20 minutes. Roll out to fit an 8 inch springform pan. Chill dough in pan for another 30 minutes.
Cook the leeks in butter or olive oil over medium heat for 3-5 minutes. Lower the heat, cover and cook for 25 minutes until soft, stirring occasionally. Remove leeks from heat.
Preheat oven to 400F.
Cook the whole potatoes in boiling salted water for 15 minutes, or until almost tender (don't overcook or they turn to mush). Drain and slice thickly. Add to the leeks. Stir in the cream, followed by the eggs, cheese, nutmeg and salt and pepper. Pour into the pastry shell and bake in the middle rack of oven for about 20 minutes.
Reduce oven temperature to 350F and cook for an additional 30 minutes or until the filling is set. Garnish with chives and serve immediately with tossed salad and or/fruit.
Recipe adapted from authentic Scottish Cookbook with really cool pictures of homemade haggis!
Picture courtesy of google images (thank God I choose the tart and not the haggis)
8 oz plain flour
salt
5 oz butter
2 oz walnuts, very finely chopped (or hazelnuts, almonds)
1 large egg yolk
3 tablespoons cold water
1lb leeks, trimmed and sliced
1 1/2 oz butter (or 1 tablespoon olive oil)
1lb Yukon gold potatoes (you could also use red potatoes), whole and scrubbed
1/2 pint sour cream
3 eggs, lightly beaten
6 oz Gruyere cheese, grated (Swiss as substitute)
grated nutmeg
salt
pepper
fresh chives, garnish
Directions:
Sift flour and salt into a bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the nuts. Mix together the egg yolk and 3 tablespoons of cold water. Sprinkle over the dry ingredients. Fold to form a dough.
Knead dough on a lightly floured surface for a few seconds then wrap in plastic wrap and refrigerate for 20 minutes. Roll out to fit an 8 inch springform pan. Chill dough in pan for another 30 minutes.
Cook the leeks in butter or olive oil over medium heat for 3-5 minutes. Lower the heat, cover and cook for 25 minutes until soft, stirring occasionally. Remove leeks from heat.
Preheat oven to 400F.
Cook the whole potatoes in boiling salted water for 15 minutes, or until almost tender (don't overcook or they turn to mush). Drain and slice thickly. Add to the leeks. Stir in the cream, followed by the eggs, cheese, nutmeg and salt and pepper. Pour into the pastry shell and bake in the middle rack of oven for about 20 minutes.
Reduce oven temperature to 350F and cook for an additional 30 minutes or until the filling is set. Garnish with chives and serve immediately with tossed salad and or/fruit.
Recipe adapted from authentic Scottish Cookbook with really cool pictures of homemade haggis!
Picture courtesy of google images (thank God I choose the tart and not the haggis)
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