Potato And Leek Tart

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Prep time: 1 hour
Cook time: 2 hours
Serves: 8 to 10

Renee Hussar was looking for a potato-leek gratin recipe. We are featuring one in today's Mailbox. Here is a potato-leek tart recipe that Hussar may also enjoy. It comes from the March/April 2008 issue of Victoria magazine. You can make this dish ahead of time and reheat it before serving.

• Ingredients:

1½ cups all-purpose flour

1 teaspoon fresh cracked black pepper

½ teaspoon salt

¾ cup cold unsalted butter, diced

2/3 cup sour cream

¼ cup plus 2 tablespoons butter, divided

¾ pound (about 1 large) leek, white and pale-green parts, well washed, chopped

2 tablespoons chopped fresh thyme

¾ pounds (about 3 large) Yukon gold potatoes, peeled and sliced ¼ inch thick, divided use

1½ teaspoons salt, divided use

¾ teaspoon ground black pepper, divided use

Fresh thyme leaves, garnish, optional

• Instructions:

In the bowl of a food processor, combine flour, pepper, salt and unsalted butter. Pulse until dough resembles coarse crumbs. Add sour cream and pulse until dough forms a ball. Remove from bowl.

Using about 2 tablespoons extra flour for dusting, roll ball into a disc. Wrap with plastic wrap and refrigerate for one hour. Preheat oven to 350 degrees. On a lightly floured surface, roll chilled dough to a 14-inch circle. Place dough in a deep 11-inch fluted tart pan. Trim excess dough from edges. Line the dough with parchment paper; top with pie weights. Bake for 40 minutes or until lightly browned. Remove from oven. Cool completely on wire rack. Remove weights and paper.

Raise oven temperature to 425 degrees. In a medium saucepan, melt 2 tablespoons butter. Add leek and thyme. Cook, covered, over medium heat, stirring, until leek is softened, about 15 to 20 minutes. Remove from heat and set aside to cool.

Starting at the sides of the tart pan, arrange about one-third of the potato slices in overlapping concentric circles, covering bottom of dough. Press gently to compress. Sprinkle evenly with ½ teaspoon salt, ¼ teaspoon pepper and ª leek mixture. Dot layer with 1 tablespoon butter. Repeat layers two more times, ending with potatoes.

Coat a large piece of aluminum foil with remaining 1 tablespoon butter. Cover tart tightly with the foil, buttered side down. Place a small cast-iron skillet on the foil as a weight, being careful not to crush the rim of the crust. Transfer to oven and bake for 50 to 60 minutes or until potatoes are tender when pierced with a fork.

Remove from oven and let stand on a wire rack for 15 minutes. Remove skillet and foil. Carefully remove tart from tart pan. Serve in wedges. Garnish with additional fresh thyme, if desired.

Note: The prep time does not include the one-hour chill time for the dough or the 15-minute standing time after the tart is removed from the oven.

• Per serving, based on 10 servings: 337 calories; 4 grams protein; 27 grams carbohydrates; 24 grams fat (15 saturated, 7 monounsaturated, 2 polyunsaturated); 63 milligrams cholesterol; 485 milligrams sodium; 2 grams fiber; 64 percent calories from fat