You may not be able to tell a book by its cover, which is why the one in picture lays open with its contents clearly revealed. The same subterfuge may certainly be said of pies. A showy paste exterior may conceal gristly, grey drabness and often does. On the other hand, there is the school of thought, one to which I adhere, that suggests that you can indeed tell a tart or pie by its cover, but only if you have made it yourself. Beneath this glossy, egg glazed, puff pastry cover recline fondant layers of soft waxy potatoes, butter softened rings of the white part of tender leeks, grated Parmesan and Oude Goudse*, lubricated with pale yellow crème fraiche and well seasoned with sea salt, black pepper and nutmeg. My first impression of this vision, fresh from the oven, made me want to get into it. It has the look of a comfy bed with the enormous advantage of not tasting like one. This confection runs the full gamut of textures and flavours….it is a tart for all seasons and for all reasons. The source of this seductive, pastry covered temptress is, once again, Nigel Slater’s “Tender” Vol.1
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