LEEK AND POTATO TARTS WITH CAMEMBERT AND THYME

Leek and Potato Tarts With Camembert and Thyme

I just came back from a walk in the woods with youngest daughter and dog, two not very compatible components for a walk, one follows his inner drift to move onwards and the other likes to look at the flowers and stones. And I’m in the middle. But it was a beautiful walk anyway, sun shining, the air relatively mild and we found some shy crocuses in the grass. And now I am going to make semlor, it is a Swedish tradition to make them on the Tuesday before Ash Wednesday but because this family won’t be all here on Tuesday, I’m going to make them today. I am seriously looking forward to it!

Leek and Potato Tarts With Camembert and Thyme

But no sweets today but a savoury recipe of one biggger tart or many smaller ones that really make it seem as if you worked far more that you did. Or maybe not, maybe I just want to say that you should try it!

Leek and Potato Tarts With Camembert and Thyme

LEEK AND POTATO TARTS WITH CAMEMBERT AND THYME
1 big or many smaller tarts

phyllo pastry
leeks, 1 very large or 2 normal sized ones
white wine, dry, a dash
thyme
4-5 potatoes
camembert cheese or some other soft cheese that you like, cut into slices
salt
extra-virgin olive oil

– Peel and boil the potatos and mash them when ready.
– Trim and clean the leek, quarter it length wise and cut into 3 smaller pieces. Put in a pan together with oil, wine and thyme. Braise until the leek is soft. and don’t forget to salt a bit as well.
– Take the phyllo pastry and line a tart form or many small ones. If you make a big one you will need at least four sheets, if you make small ones, two are enough.
– Take out the leeks, if you are making smaller tarts, you need to divide it into pieces that fits into the tart forms.
– Fill the form(s) with a layer of mashed potatoes, then out leek on top and then a slice of cheese. Top with a sprig of thyme.
– Bake in a pre-heated oven (175°C/350°F) for about 20-25 minutes for the big one and 10-15 minutes for the small ones until the cheese has melted and is a bit golden, I do recommend to check now and then to be on the safe side, phillo pastry is fickle in my experience.

Leek and Potato Tarts With Camembert and Thyme

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