A comforting, golden-brown tart with a buttery crust, sautéed leeks, and a creamy potato filling.
Preheat the oven to 200°C.
Slice the leeks into rings and sauté them in the pan until soft.
Partially boil the potatoes until firm.
Roll out the puff pastry and spread with crème fraîche.
Distribute the leeks and sliced potatoes on top.
Bake the tart for 25 minutes until the crust is golden and crispy.
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