I like savoury
upside down pies a lot and this is one of my most recent creations. I
think this is a very suitable dish for September as I used mini leeks
and new potatoes cooked in fondant potato style.
I think it was
easy to make, because there is no pastry making involved. This is how
I made this tart.
Ingredients
320g puff pastry
sheet
8-10 mini leeks
10-12 small new
potatoes
A few sprigs of
thyme
1tbsp vegetable
stock powder
50g butter
1tsp salt
2tbsp sugar
Method
Pre-heat the oven
to 180C.
Prepare about 2dl
vegetable stock. Cut the new potatoes in half. Heat little butter in
a saucepan at moderate heat. Place the potatoes into the saucepan and
let them fry for a couple of minutes without moving them. Then pour
the vegetable stock into the saucepan and add some thyme. Let the
potatoes simmer under the lid until almost cooked. Just remember to
make sure that the pan isn't too hot and the potatoes won't burn.
Heat butter in
another pan and gently fry the leeks in there for a few minutes. Add
the salt and sugar and heat it all for further couple of minutes.
Brush a cake tin with some of this butter, salt and sugar mix from
the leek pan.
Place the leeks
into the bottom of the cake tin and also pour the rest of the butter
on them. Then add the potatoes on the top of them and some more
thyme. Finally put the puff pastry sheet into the tin and press it
down to the edges.
Bake the tart at
180C for about 30 minutes. After baking carefully turn it upside down
and enjoy it warm.
Happy savoury baking
moments!
Your VegHog
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Thanks for reading! I would very much appreciate any comments or suggestions from you.