Warm potato torte with leek and parmesan salad

1 servings

Ingredients

Quantity Ingredient
1 pack First Choice shortcrust pastry sheets
2 tablespoons Balsamic vinegar
100 millilitres Extra virgin olive oil
Salt and black pepper
100 grams Shitake mushrooms; diced
400 grams Small potatoes; skin on
100 millilitres Cream
2 Eggs
200 grams Leeks; cut in half and
; sliced
25 millilitres Olive oil
100 grams Parmesan cheese shavings

Directions

VINAIGRETTE

LEEK AND PARMESAN SALAD

Pre line 4 individual pastry cases or 1 large quiche dish.

Blind-bake at 180C for 15-20 minutes.

Remove. Brush with beaten egg. Bake for another 5 mins.

Place 1 tablespoon of olive oil into a saut‚ pan, add mushrooms, saut‚ for 1-2 mins. Whisk together the remaining olive oil and vinegar. Add mushrooms.

Bring potatoes to the boil and simmer for 10-12 minutes until tender.

Drain, cool and slice into the pastry cases. Season.

Whisk egg and cream together and pour over potatoes.

Bake at180 C for 15 mins.

Blanch the leeks in boiling water for 3-4 minutes.

Refresh in cold water and pat dry.

Season and mix with olive oil.

Top the potato torte with leeks and sprinkle with parmesan shavings.

Spoon the mushroom vinaigrette around the outside of the torte.

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