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Potato-Leek Tart

Potato-Leek Tart

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Servings: Serves 10

Prep Time: 35 minutes

Cook Time: 145 minutes

Ingredients: Add ingredients to List

You can make this elegant tart through Step 4 up to one day ahead. Refrigerate until ready to bake, then in Step 5, check for doneness after 55 minutes?you may just need to add a bit more time in the oven.
2 lb. leeks (about 3 large)
4 Tbsp. unsalted butter, melted
Salt and pepper
4 lb. Yukon Gold potatoes, scrubbed and sliced into 1/8"-thick rounds (ends discarded)
5 oz. Gruyere cheese, shredded (1 1/2 cups)
2 Tbsp. cornstarch
1 Tbsp. chopped fresh thyme

directions:

1. Trim roots and dark green leaves from leeks. Halve leeks lengthwise, slice into 1/4"-thick half-moons, and transfer to a large bowl filled with cold water. Swish leeks with your fingers to remove dirt, then set in a colander to drain. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add leeks and 1/2 teaspoon salt and cook, stirring occasionally, until leeks are tender but not browned, about 10 minutes. Let cool 10 minutes, then transfer to a cutting board and finely chop; set aside.
2. Place a rack in center of oven and heat to 375 degrees. Melt remaining 3 tablespoons butter. Brush a 9" springform pan all over with 1 tablespoon melted butter and place on a foil-lined rimmed baking sheet.
3. In a large bowl, combine potatoes, leeks, half of cheese, remaining 2 tablespoons melted butter, cornstarch, thyme, 2 teaspoons salt, and 1/4 teaspoon pepper and gently toss until well-combined.
4. Starting on the outside edge of prepared pan, arrange potatoes in concentric circles, slightly overlapping slices by about 1/4". Continue arranging potatoes, sprinkling leeks and cheese between each layer and tossing potato mixture remaining in bowl occasionally to ensure ingredients are evenly dispersed. Cover finished pan tightly with greased foil (greased side down) and bake until potatoes are just tender, about 1 1/2 hours.
5. Remove pan from oven and carefully remove cover. Sprinkle remaining half of cheese evenly over tart. Run a paring knife between tart and springform band and carefully remove sides of pan. Return pan to oven and bake until potatoes are completely tender and edges are brown, 50 to 55 more minutes; let cool 10 minutes before serving.
Source: Hannaford fresh Magazine, December 2018

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Quantity Ingredients coupon
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2 lb. leeks (about 3 large)  
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4 Tbsp. unsalted butter, melted  
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Salt and pepper  
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4 lb. Yukon Gold potatoes, scrubbed and sliced into 1/8"-thick rounds (ends discarded)  
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5 oz. Gruyere cheese, shredded (1 1/2 cups)  
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2 Tbsp. cornstarch  
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1 Tbsp. chopped fresh thyme  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 10
Base Nutrients
Calories 300 kcal (15%)
Calories from Fat 90 kcal (0%)
Total Fat 10 g (15%)
Saturated Fat 6 g (30%)
Cholesterol 30 mg (10%)
Sodium 610 mg (25%)
Total Carbohydrates 47 g (15%)
Dietary Fiber 4 g (16%)
Protein 10 g (16%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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