The family favourite take on the Torta d’erbe, a simple snack, lunch or even dinner from nonna. Leek & Potato Tart
Ingredients
3 large leeks, washed and chopped
6 medium potatoes, peeled and cut into chunks
butter (or as a dairy free alternative you can an use pork fats [eg. pancetta, prosciutto fat, bacon] for that extra flavour)
1 cup parmesan or pecorino cheese, grated
salt
pepper
nutmeg
500g plain flour
1 egg
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 salt and pepper.
In the meantime sweat the leeks in a large fry pan with a small knob of butter or pancetta until soft and flavourful. When cool, combine with the mashed potato mix. Add salt and pepper, a pinch of nutmeg and mix well. Add in parmesan or pecorino cheese if preferred.
To make the pastry
Using a mixer with a dough hook, combine the flour, egg, some oil and water and mix and make the dough. Roll out the pastry using a rolling pin, long enough to hang over 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 180-200°C 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
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