An earthy, wholesome, honest and simple Leek and Potato tart


  • oat/pastry base;
  • 120 g jumbo oat flakes
  • 120 g wholemeal pastry flour
  • 120 g cold unsalted butter
  • pinch salt
  • 50 g butter
  • 6 leeks
  • 2 cloves garlic (minced)
  • salt
  • 2 free range eggs and 2 free range egg yolks
  • 250 ml light cream
  • 80 g mature cheddar cheese (grated)
  • 80 g hard goats cheese (finely grated)
  • 5 medium potatoes (peeled and boiled until just tender)
  • 1 tblsp fresh thyme (finely chopped)
  • 1 tblsp fresh parsley (finely chopped)


  • Place the flour, oat flakes, pinch of salt and the cold butter chopped into cubes into a food processor.
  • Pulse until the mix resembles breadcrumbs. With the motor running add 3dessertspoons of very cold water gradually until the dough comes together.
  • Form the dough into a ball and roll in cling film and refrigerate for 30 minutes.
  • After 30 minutes, roll the dough out and line a 10/11 inch flan dish. Place in the fridge to chill for a further 30 minutes.
  • After the 30 minutes place in a preheated oven; 190°C (375°F/Gas 5) for 20 minutes.
  • To Make the Filling:
  • Wash the leeks well and thinly slice using the white parts and 1-2 inches of the green parts of the leek. Melt the butter in a pan and cook the leeks slowly with the garlic until soft. Season.
  • Mix the eggs and cream together and season. Slice the cooked potatoes thinly.
  • Place the leeks into the pastry case. place 1/2 the sliced potatoes on top. Sprinkle with 1/2 of the grated cheeses and 1/2 of the thyme and parsley. Layer the rest of the potatoes on top.
  • Pour over the egg and cream mix. Sprinkle with the rest of the thyme and parsley and the cheeses. Place in the oven for 25 minutes until golden.
  • Use wholemeal spelt flour to make this a wheat free tart.

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