Leek and Potato Tart with an Oat Crust

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
  • salt
  • 2 cloves garlic (minced)
  • 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)


  1. Place the flour, oat flakes, pinch of salt and the cold butter chopped into cubes into a food processor.
  2. Pulse until the mix resembles breadcrumbs. With the motor running add 3dessertspoons of very cold water gradually until the dough comes together.
  3. Form the dough into a ball and roll in cling film and refrigerate for 30 minutes.
  4. 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.
  5. After the 30 minutes place in a preheated oven; 190°C (375°F/Gas 5) for 20 minutes.
  6. To Make the Filling:
  7. 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.
  8. Mix the eggs and cream together and season. Slice the cooked potatoes thinly.
  9. 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.
  10. 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.
  11. Use wholemeal spelt flour to make this a wheat free tart.


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