Leek Potato Sweet Potato Torte Recipes

Steps:

• Preheat the oven to 350 degrees F.
• In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until tender but not browned, about 8 minutes. Add the thyme and then the cream and cook until the liquid thickens, about 2 minutes; set aside.
• In a 2-quart shallow baking dish, arrange the sweet potato in overlapping layers. Spread the leek mixture evenly over the potatoes. Arrange the apples in an overlapping layer on the leeks. Brush the apples with the remaining tablespoon of oil and sprinkle with the Parmesan. Cover tightly with aluminum foil and bake 40 minutes. Uncover and continue to bake until the Parmesan is golden brown and melted, about 20 minutes more. The tip of a paring knife should easily pierce the apples and potatoes. Let cool 10 minutes before serving.

Steps:

• Melt a knob of butter in a medium, nonstick frying pan, then cook the leek for about 5 mins until softened. Meanwhile, cut the potatoes in half, then into slices about ½cm thick. Beat the eggs, season, then stir in the cheese and sage.
• Add a little extra butter to the pan if needed, tip in the potatoes, then the egg mixture. Turn the heat to low, then cook for 10 mins until nearly set. Place under a hot grill, then cook for a couple of mins more until the top is set and golden. Slice into wedges and serve with a green salad.

Steps:

• Have oven rack on lowest level, preheat to 450°F.
• Lightly oil a 9" deep pie plate, line it on the bottom with parchment and lightly oil the parchment.
• Heat the tbsp of oil in a skillet and saute the leeks and thyme for approx 5 minutes, watch they don't scorch, if necessary add a tbsp or two of water, remove from heat and season with salt and pepper.
• Arrange half of the sweet potatoes in the pie plate, have them slightly overlapping going around the plate ending up in the center of the pie plate--one layer but overlapped.
• Season with salt and pepper. Spread 1/3 of the leek mixture over the sweet potatoes.
• Layer half of the potatoes in the same manner as the sweet potatoes. Season with salt and pepper.
• Cover with 1/3 leeks repeat with another final layer of potatoes. Cover with remaining leeks. Season with salt and pepper.
• Add final layer of sweet potatoes.
• Cover tightly with foil and bake for 45 minutes or until the potatoes are tender.
• To serve run a knife around the edge to loosen, invert onto a plate, remove parchment paper, slice in wedges and serve.

Steps:

• Preheat the oven to 400 degrees.
• Bake the potatoes until the center is tender when you stick a knife in it.
• Prepare tart dough. (Use your preferred pie crust. I use 1c flour, 1/3c oil, 1/6 c water, 1/4t salt and blend in food processor, then mold it to the pie dish with the palm of my hand.).
• Trim the leeks, and cook 7-10 minutes on medium heat in butter until tender. Add dash of water 3-4 mins into cooking to keep them from burning.
• Place all tart ingredients into food processor and blend. Mash the potatoes (skins excluded) and add to the mix.
• Cook tart shell for 10 mins at 400.
• Pour the tart mix into the shell and bake at 375 for 45-40 minutes or until golden. Gently shake the dish, and if the center giggles loosely, it needs more time.
• Note: I made this with evaporated milk instead of cream, and didn't have gruyere so used parmesan and goats cheese. I also didn't have parsley, so added more thyme. I doubled the recipe and used an 11x14 dish. It came out great!