Leek & Potato Tartelettes

crispy, golden, give me more

I love all kinds of tarts and flatbreads, and this here is a quick and easy version to make as a little starter or a quick meal when you’re in a bit of a hurry but want something delightful.

You can either make one bit tart or a couple smaller ones to have them more bite-sized. If you feel funky, switch it up - use a different kind of cheese, play around with other vegetables, caramelize some onions and sprinkle parsley, chives or basil.

Servings: 6 tartelettes or one big tart

Total time: 40 min

For THE tartelettes

instructions

1 sheet puff pastry (275g), thawed

1/2 leek, washed and thinly sliced

1 tbsp olive oil

salt and pepper to taste

2 - 3 small potatoes (150g)

50g crumbly goats or sheeps cheese

honey to drizzle

handful of skinned hazelnuts, roughly chopped

a few sprigs of fresh dill

for the sour cream

150g sour cream

1 tsp Dijon mustard

salt and pepper to taste

serve with

fresh salad with mustard and lemon vinaigrette

1. Preheat the oven to 200°C and line a tray with baking paper.

2. Cut the puff pastry into 6 even squares, then carve a smaller square into each one, leaving about 1cm to the edges. Prick holes into the center with a fork, then bake in the preheated oven for 5 minutes.

3. Fry the leek in some olive oil, season with salt and pepper, then set aside.

4. In a small bowl, mix together the sour cream with the mustard, then season with salt and pepper.

5. Clean the potatoes and slice them very thinly (skin on is fine).

6. To assemble the tartelettes, gently spread 1 heaped teaspoon of the sour cream onto each puff pastry square, leaving the edges bare. Add the fried leek on top, then top with a few potato slices, slightly overlapping. Place them in a way that a few of the other toppings are still visible. Crumble some of the cheese over the top, sprinkle some chopped hazelnuts, then drizzle with a little bit of olive oil and sprinkle some salt. Bake for 15 minutes, then allow to cool slightly.

7. To serve, drizzle each tartelette with with some golden, runny honey and garnish with fresh dill and freshly cracked black pepper. Serve with a fresh side salad, sit down, enjoy!