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This tasty tart is made with leeks, potatoes, thyme and cream. 


  • 1-2 sheets store brought shortcrust pastry

  • 1 tbsp oil

  • 2 small leeks (white parts only) finely sliced

  • 250g small potatoes, thinly sliced

  • 2 tbsp Keen's mustard

  • 1 tbsp chopped thyme

  • 3 eggs, beaten

  • ¼  cup cream

  • salt and ground pepper


  • 1.

    Pre-heat oven to 180oC.

  • 2.

    Line a 24cm tart pan with the pastry.

  • 3.

    Blind bake the pastry case for 15 minutes.

  • 4.

    Heat the oil in a large fry pan over a medium heat.

  • 5.

    Add the leeks and cook for 5 minutes until softened. Add the potatoes, KEEN’S mustard and thyme, cook for a further 1 minute.

  • 6.

    Remove from heat and allow the mix to cool slightly.

  • 7.

    Spread the mix evenly into the base of the pastry case.

  • 8.

    In a bowl mix together the eggs and cream. Season with salt and pepper.

  • 9.

    Pour the egg mix over the pastry case and bake for 20-30 minutes until golden and set.

  • Serving suggestion:

  • 1.

    Serve with green salad.


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