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Potato + Leek Tarts

Brunch may be from the comfort of our own homes these days, but that doesn’t mean we shouldn’t bust out the bubbles and make sweet treats and tarts regardless. Another fun (and easy) recipe from Jackie.


For the dough

  • 1 cup all purpose flour
  • 1 cup spelt flour
  • 1/2 tsp kosher salt
  • 9 tbsp unsalted butter
  • 2-3 tbsp of ice cold water

For the filling

  • olive oil for the pan
  • 1 leek, hard, dark green leaves removed, rinse, and chopped
  • 2 garlic cloves, finely chopped
  • 6 small baby yukon gold potatoes or 1-2 small sized yukon gold potatoes
  • 1 tbsp fresh dill
  • 2-4 ounces of any herbed cheese such as herbed goat cheese, Boursin, or Alouette.
  • 1/8-1/4 cup of heavy whipping cream
  • sea salt + cracked pepper to taste


For the dough

  1. In a large bowl, whisk together the flours and salt. Using your hands or a pastry blender (or two forks) cut the butter into the flour mixture. You want the mixture to look like clumps of sand, it is ok if there are some larger chunks of butter
  2. Next, add in ice water, 1 tbsp at a time, until a dough forms
  3. If making mini tarts, divide the dough into 5 and roll each individual dough into discs; otherwise, just roll out one large dough large enough to fit over your tart pan. Wrap in plastic wrap and throw into the fridge for a couple of hours
  4. Preheat your oven to 350 degrees

For the filling

  1. Thinly slice your potatoes- you want them very thin, so a mandolin may come in handy if you have a larger potato
  2. In a small pan, heat the oil over medium low heat. Add the chopped leeks and garlic and allow to cook on low until softened, about 5 minutes. Remove from heat
  3. Whisk together cheese and heavy cream; add a heavy pinch of salt and cracked pepper.
  4. Whisk until the mixture is combined and thick
  5. When ready to assemble, place dough on the tart pan and remove any excess on the edges
  6. Place about a tbsp of filling on each individual tart, or spread the entire mixture on the one larger tart
  7. Sprinkle the fresh dill on top of the cheese mixture
  8. Layer the sliced potatoes around the tart pan
  9. Sprinkle the leeks and garlic on top
  10. Add a pinch of salt and cracked pepper on the top
  11. Bake in your preheated 350 degree oven for 20-25 minutes for the smaller tarts and 30-40 minutes for a larger one

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