Leek And Potato Tart - cooking recipe

Ingredients

Crust
225 g plain flour
1 pinch salt
150 g butter, cubed
50 g walnuts, ground
1 large egg yolk
Filling
450 g leeks, trimmed and sliced
40 g butter
450 g new potatoes, scrubbed
300 ml sour cream
3 medium eggs, lightly beaten
175 g gruyere cheese, grated
1 pinch nutmeg
chives, to garnish

Preparation

Heat oven to 200C/400F.
Sift flour and salt into a bowl. Rub butter in with fingers until the mix resembles breadcrumbs. Add nuts.
Mix egg yolk with a 3 tbsp water and add to bowl. Mix with hands to form a dough.
Knead dough for a few mins to bring it together then wrap in cling film and chill for 20 minutes.
Roll out pastry and use it to line a very deep flan tin or an 8 inch springform tin. Chill for another 30 minutes.
Melt the butter over a high heat and cook the leeks for 2 - 3 minutes Lower the heat and cook for a further 25 mins until very soft. Remove from heat.
Cook the potatoes in boiling water until almost tender. Drain and slice.
Add the leeks to the potatoes followed by the soured cream, eggs, cheese, nutmeg and seasoning if desired. Stir well and pour into pastry case.
Bake for 20 mins on the middle shelf. After 20 mins reduce heat to 190C/375F and cook for a further 30 minutes The filling should be set.