Crispy Potato Artichoke Leek And Gruyère Tart Recipes

Steps:

• Put your potatoes into a pan of salted boiling water and cook for 15 minutes. Meanwhile blanch your asparagus in a separate pan of salted boiling water for 4 minutes, and drain in a colander.
• Preheat the oven to 375 degrees F.
• Get an ovenproof dish - I've used many different shapes and sizes. Layer the sheets of filo pastry in the dish, brushing them with melted butter as you go and letting about 1-inch hang over the edge. You want to get the pastry about 5 layers thick. Put a clean, damp kitchen towel over the top and put aside.
• When the potatoes are done, mash them with the cheeses. In a separate bowl, mix together the eggs and cream and stir into your cheesy mashed potato. Grate in the nutmeg, season well with pepper and mix together. Spread the mashed potato over the filo pastry, then bring up the sides of the filo and scrunch them together to form a rim. Take your blanched asparagus and line them up across the filling, making sure you cover it all. Brush all over with the remaining melted butter and pop into the preheated oven for around 20 minutes, or until golden and crisp. Allow to rest for 10 minutes. Serve just as you would a quiche for a quick lunch or supper, with a salad.
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Steps:

• Preheat oven to 425°F. Butter 9- by 13-inch glass baking dish or 14-inch oval gratin dish.
• In medium saucepan over moderately high heat, combine leeks, 1/2 teaspoon kosher salt, and 2/3 cup water. Cover, bring to boil, then reduce heat and simmer, stirring occasionally, until tender, about 8 minutes. Drain, transfer leeks to medium bowl, and let cool.
• Using food processor slicing disk or mandoline, thinly slice potatoes, then transfer to large bowl and add cold water to cover. Stir with hands to rinse, drain well, and repeat. Layer potatoes between paper towels and pat dry.
• Add Swiss cheese, artichokes, pepper, and remaining 1 1/2 teaspoons kosher salt to leeks and toss well.
• Layer 1/3 of potatoes in bottom of prepared dish, overlapping slightly. Evenly spoon 1/2 of leek-cheese mixture over top. Top with second layer of potatoes, then remaining leek-cheese mixture, then final layer of potatoes. Slowly pour half-and-half over top. Cover snugly with foil.
• Bake 40 minutes. Remove foil, sprinkle Parmesan cheese over top, and bake until top is golden and potatoes are easily pierced with small knife, about 20 minutes more. Serve warm.

Steps:

• Prepare a medium-hot fire (425°F) in a wood-fired oven or cooker.
• Cut the leeks crosswise into half rings and rinse well. Heat 3 tablespoons of the olive oil in a terra-cotta baker, in the oven or cooker, and cook the leeks until translucent, about 7 minutes. Transfer to a bowl and set aside.
• Remove the outer artichoke leaves, then thinly slice the artichokes lengthwise. Add the lemon juice to a bowl of ice water and place the artichoke slices in the water. Drain and pat dry the artichokes dry with paper towels. In the same clay baker, sauté the sliced artichokes in the olive oil left over from the leaks over medium-high heat in the oven or cooker until lightly browned, about 5 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Add the thyme and salt and pepper to taste and cook for 3 minutes, or until the moisture is removed. Remove from the heat and set aside.
• Toss the potato slices in the remaining olive oil in a bowl and lightly salt. Reserve 5 slices for the top of the tart.
• Heat a 10-inch slope-sided skillet or clay baker on the stove top over medium-high heat and brush with olive oil. Remove from the heat and line the vessel with slices of potatoes, overlapping the slices to cover the bottom and sides of the pan. Lightly pepper. Place in the oven or cooker and bake until golden, about 15 minutes. Remove from the oven.
• Combine the eggs and ricotta in a bowl and beat until blended. Add the milk, cayenne, lemon zest, chives, and salt to taste. Fill the potato crust with half of the Gruyère, then the leeks. Top with the artichokes, add the ricotta mixture, and top with the remaining Gruyère and a sprinkling of pine nuts.
• Place the reserved potato slices on top. Return to the oven and bake for 25 minutes, or until lightly browned. Remove from the oven and let cool for 15 minutes. Cut into wedges and serve.

Steps:

• Heat oven to 200C/180C fan/gas 6. Roll out the pastry and use to line a 23cm loose-bottomed tart tin. Prick the base with a fork and line with baking parchment and baking beans. Sit the tin on a baking sheet and bake for 10 mins, then remove beans and parchment and return to the oven for a further 5 mins until pale golden. Reduce oven to 180C/160C fan/gas 4.
• Meanwhile, melt the butter in a large pan and gently cook the leeks for 10 mins until softened. Beat together the ricotta, cream, eggs, tarragon, a little salt and plenty of black pepper. Stir in the leeks and all but a handful of the cheese.
• Pour the mixture into the tart case and scatter over the remaining cheese. Bake for 25-30 mins until golden and set. Leave to settle for 5 mins, then carefully remove from the tin and allow to cool a little on a wire rack. Serve warm.

Steps:

• Preheat oven to 425 degrees. In a large skillet, heat 1 tablespoon oil over medium-high. Add leeks and celery; cook until softened, 8 minutes. Add artichokes, broth, and cheese and stir to combine. Remove skillet from heat, add lemon juice, and season with salt and pepper. Brush a 1 1/2-quart baking dish with oil. Arrange half the potato slices in a single layer, overlapping slightly; season with salt and pepper. Top with artichoke mixture; smooth top. Layer with remaining potatoes, brush with 2 teaspoons oil, and season with salt and pepper. Bake until sauce is bubbling and potatoes are golden and tender, 35 to 40 minutes. Let cool 10 minutes before serving.

Steps:

• Preheat oven to 350°F. Butter 13 x 9 x 2-inch baking dish. Melt 2 tablespoons butter in large skillet over medium heat. Add leeks; sauté until tender, about 10 minutes. Transfer to large bowl.
• Blend cream cheese, salt, pepper and nutmeg in processor. Add milk and eggs. Process just until blended. Transfer to bowl with leeks. Add potatoes and Gruyre. Stir to blend. Transfer mixture to prepared baking dish.
• Bake potatoes until cooked through and top is brown, about 1 hour. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered, in 350°F. oven, about 25 minutes.)