A tart for all reasons…

leek_potato_tart_0018You 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

leek potato tart asterisk

About Food,Photography & France

Photographer and film maker living in France. After a long career in London, my wife and I have settled in the Vendee, where we run residential digital photography courses with a strong gastronomic flavour.
This entry was posted in Baking, Cheese, Cookery Writers, Cooking, creme fraiche, Cuisine bourgeoise, Digital photography, Eggs, Excellence, food, Food and Photography, Food photographer, France, Herbs and Spices, leeks, Nigel Slater, nutmeg, Oude Goudse Kaas, Parmesan, Photography, potatoes, Recipes, tart, Tart of leeks and cheese, Uncategorized, Vegetables, Writing, yolks and tagged , , , , , , , , , , , , , , , , , . Bookmark the permalink.

64 Responses to A tart for all reasons…

  1. Roger, you have to stop doing this. I (and I assume most of your readers) am running out of superlatives.

  2. Mad Dog says:

    If I saw pastry that good, I’d be certain that the pie was worth tasting 😉

  3. Simple recipes are the best ones! We have another proof of that with this beautiful tart… cheese, leeks, and potatoes… miam!

  4. I presently have all of these ingredients and have thusly resolved to make this soon!

  5. Oh. My. Word. Fabulous! Am just selecting cookery books to take to England, Nigel’s coming with me 🙂

  6. Cover anything with such a perfect crust, Roger, and I will likely eat it. 🙂

  7. cecilia says:

    Yes, i am one of those who is running out of superlatives, so instead i am going to make this, then EAT it. i have leeks in the garden! And if I really try I know i should be able to dig up a few more potatoes. Surely. Off I go! Love the way he wrote this recipe.. c

  8. argone says:

    Tu me donnes de bonnes idées de cuisine, Roger, merci ! Souvent j’associe le poireau au fromage de chèvre pour les quiches, mais j’essaierai avec le cheddar !

  9. Drooling unbecomingly here.

  10. “It has the look of a comfy bed with the enormous advantage of not tasting like one.”

    That got a good laugh. The tart looks excellent, Roger!

  11. Looks truly wonderful Roger!

  12. Eha says:

    Varying tarts for differing reasons but this surely does not need one . . . nor a knife and fork, would take up too much fo. . . . too much time 🙂 !

  13. I was waiting for you to reveal a sweet interior to your tart!

  14. sarahhedonista says:

    Looks just like a galette de rois but sounds like something I would prefer to eat. It’s so disappointing chopping through that velvet pillow of pastry to find it full of nothing but almond meal. Not that I’ve anything against almond meal – I just like the look of this pie so much more. Nice

  15. The look of a comfy bed.. I’d just love a plateful on a comfy bed.. with the book I might add! xx

  16. Amanda says:

    Absolutely delicious! Wow.

  17. Mary Frances says:

    Wow – I think I must get this book!! Your tart is beautiful!

  18. Geez I just harvested some potatoes and we have leeks. I wish I could press a button and yours would be delivered through the screen. Yes, that would be better. 🙂

  19. catterel says:

    Why Oh why do you wave this under my eyes and nose just as I’ve been told my cholesterol is too high? Or is life too short to worry about cholesterol when there’s such celestial fare in the world? A big hug to both you and Nigel!

  20. mrsgillies says:

    Man you cook some mouthwatering dishes…

  21. ” A tart for all seasons “, doesn’t need any reason!! What went with it…a Red or a Rosee….?
    Tarts like this a re absolutely my favorites.

  22. margaret21 says:

    Oh yes. I’ll be making that soon. Goos old Nige, eh?

  23. spree says:

    I’ve wanted to try this recipe of Mr. Slater’s and now I will!

  24. Made it last night as we had some home grown spuds ready and waiting to be used up, except I didn’t use puff pastry as we are out of that and I’m in no mood for a supermarket run right now. Bloody good anyway, and I’m sure even better with the puff pastry – so thanks for posting the recipe

  25. nusrat2010 says:

    Jesus tap dancing Christ! That shiny, sexy tart! Goosebumps inducing tart!
    Thank God I found your blog. Following you till the end of time 🙂

  26. dragonlife says:

    A classic in France and a classic here in French restaurants in Japan! A comfort food in winter!
    Simple but beautiful and sophisticated!

    http://shizuokagourmet.com/ (unless you don’t mind being dragged into a dragon’s story!)

  27. Janet Rörschåch says:

    Woot! Slater! Roger, have you picked up his new book?

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