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Foggy 4th of July party planning here, invariably it is foggy here, and my friend Gail has a party

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Joined: Dec 21, 2005


Posted to Thread #30373 at 6:38 pm on Jun 28, 2018

every year, sometimes on her patio, or if it's too foggy sometimes inside!

She is vegetarian and told me privately that she really appreciates it when I bring something vegetarian to her parties, so the pressure is always on!

I scored another huge chunk of gorgonzola again so I decide to make this tart. I wanted to make the crust with duck fat but will save that for another day.

Leek, Gorgonzola, Potato Tart

For the filling

Small knob of unsalted butter
3 large leeks, chopped
5 fresh thyme sprigs, leaves stripped
6 large new potatoes, diced (1 pound)
1/3 # gorgonzola, crumbled or vegetarian alternative, such as vegetarian stilton
2 oz walnuts, chopped

For the pastry

2.5 cups plain flour
2 sticks (8 oz cold unsalted butter, cubed
Good pinch of salt
2-4 tbsp ice-cold water
1 free-range egg, beaten, to glaze

Pastry: put the flour in a mixing bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs. Add the salt and toss to combine. Gradually add the water, just until it comes together. Shape into a rectangle, wrap in cling film, then chill.

Filling: Melt the butter for the filling in a large pan over a medium-low heat, then add the leeks and thyme leaves. Season and fry gently, covered, for 10-15 minutes until softened. Remove from the heat.

Meanwhile, put the potatoes in a large pan of cold salted water and bring to the boil. Parboil for 10 minutes, drain, then add to the leek mix and gently stir through. Leave to cool completely, then mix through the gorgonzola and walnuts. Season.

Assemble: Preheat the oven to 350F .

Remove the pastry from the fridge and cut in half. On a lightly floured surface, roll one half out to the thickness of a £1 coin, then use to line a 8x10' shallow, fluted, loose-bottomed tart tin – it should just drape over the sides. Tip in the cooled filling. Roll out the rest of the pastry, cut into thin strips, then lay them over the filling in a criss-cross. Trim the overhanging pastry with a sharp knife, then brush the lattice well with the beaten egg (sub cream). Slide onto a baking sheet and bake for 25 minutes until golden. Cool slightly in the tin, then transfer to a board to slice. Serve hot or cold.

I am also going to bring fixings for Aperol Spritzes, at least I can pretend it is warm LOL

"Well-behaved women rarely make history."

LT Ulrich

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