The family favourite simple snack, lunch or even dinner from nonna, Leek & Potato Tart
3 large leeks, washed and chopped
6 medium potatoes, peeled and cut into chunks
1 cup parmesan or pecorino cheese, grated
500g plain flour
2 tablespoons olive oil
To make the filling
Boil the sliced and peeled potatoes in a medium saucepan until soft, then when slightly cooled, mash with a little butter and salt and pepper.
In the meantime sweat the leeks in a large fry pan with a small knob of butter until soft. When cool, add the mashed potato mix. Add salt and pepper, a pinch of nutmeg and mix well. Mix in together with the parmesan or pecorino cheese.
To make the pastry
Using a mixer with a dough hook, combine the flour, egg, some of the oil and water and mix and make the dough. Roll out the pastry using a rolling pin, roll it long enough to over hang your baking dish or tray. We use one that’s about 40cm wide. Place the long pastry onto the oiled dish and fill with the leek and potato mixture. Wrap it up using the overhanging pastry. Brush the top with olive oil and with a fork prick the top of the pastry. Cook in a pre heated oven 180-200C for about 30 minutes or until golden brown. Remove from oven and cool on a wire rack. Can be served hot or cold. Serves 6-8. (Or just 1 – me!)
Credit: Elisa Bastiani