Rustic Leek & Potato Tart with Hen of the Woods, Cabrales Cheese, Walnuts, Kale

Yield 6-8

Author Steven Farhall

Prep time

30 Min

Cook time

1 Hour

Total time

1 H & 30 M

Print

Rustic Leek & Potato Tart with Hen of the Woods, Cabrales Cheese, Walnuts, Kale

This savory tart combines the earthy flavors of leeks, potatoes, and Hen of the Woods mushrooms, with the creamy richness of Cabrales cheese. Topped with crunchy walnuts and garnished with crispy fried kale leaves, this rustic dish is a delight for both the eyes and taste buds.

Ingredients

For the tart

• 1 sheet of shortcrust pastry
• 4 medium leeks, sliced
• 100g butter
• 3 tbsp dill
• 2 medium potatoes, peeled and very thinly sliced (preferably on a mandoline)
• 50ml olive oil
• 200ml whole milk
• 200ml double cream
• 100g Cabrales cheese or other soft blue cheese, crumbled
• 1 egg
• Salt and pepper to taste

For the topping

• 100g Hen of the Woods mushrooms, torn into bite-sized pieces or similar wild mushrooms (oyster, shitake)
• 100g Cabrales cheese or other soft blue cheese, crumbled
• 1 handful walnuts, roughly chopped
• 1 tbsp olive oil or butter
• 1 handful kale leaves, torn

Instructions

For the tart case

1. Preheat the oven to 170oC
2. Line a 9inch tart case with short crust pastry
3. Cover with a double layer of cling film or baking parchment
4. Fill with baking beans or rice and blind bake in the preheated oven for 30 minutes
5. Take out the baking beans and finish blind baking the pastry case for 5-10 minutes

For the filling

1. In a heavy based pan saute off the leek in the butter until rich and caramelised
2. Take off the heat and leave to cool slightly
3. in a bowl whisk together the milk, cream, dill & eggs and season with salt and pepper
4. In a seperate bowl combine the potatoes with the olive oil and season with salt and pepper
5. Line the pastry case with the slice potatoes so it's 1/3 full
6. Cover with the cooked leeks and Cabrales cheese and then fill with the custard mixture
7. Bake in the oven for 45 minutes

To finish the tart

1. Cover the tart with the mushrooms, cheese & walnuts and bake for 10 minutes to cook the mushrooms and melt the cheese
2. Fry off the kale leaves in some oil and salt and pepper (alternatively bake in the oven until crisp.
3. Top the tart with the kale leaves

Notes

For some added flavour add some stock to the leeks and reduce until all liquid is cooked out.