Serves 6
A tart with a ‘crust’ of crushed salad potatoes! The filling here is similar to that of a quiche Lorraine, but the basic recipe can also be a great way to clean out your refrigerator, popping in leftover mushrooms, tomatoes, asparagus or even a crumble of soft cheese. This lasts for about a week in the refrigerator and I love eating it for supper with Summer Tomato Salsa.
INGREDIENTS:
700g (1lb 9oz) small salad potatoes
20g (¾oz) butter, melted
2 teaspoons olive oil
200g (7oz) smoked pancetta
1 onion, finely chopped
1 leek, sliced and rinsed
6 eggs
3 tablespoons crème fraÎche
75g (2¾oz) Cheddar cheese, grated
Sea salt flakes and freshly ground black pepper
Finely chopped chives, to serve
Method:
1. Boil the potatoes in salted water until tender, then drain.
2. Brush a 23cm (9-inch) springform tin with the melted butter. Place the potatoes in the tin, pressing them firmly to crush with the back of a spoon or a pestle into the bottom and sides to form a case, patching up any holes.
3. Place a frying pan over a medium heat and add the olive oil, then tip the pancetta into the pan. Just before the pancetta becomes completely crispy, add the onion and leek, cook for a further 5 minutes, then leave to cool.
4. Preheat the oven to 200°C fan (425°F), Gas Mark 7.
5. Whisk together the eggs and crème fraÎche in a mixing bowl. Then add the cooked and cooled leek, pancetta and onion, along with half the grated cheese. Season with salt and pepper and mix. Then pour the egg mixture on top of the crushed potatoes and sprinkle the remaining cheese on top.
6. Bake the tart for 25 minutes until set and golden.
7. Scatter with chopped chives, carefully remove the springform tin, then serve.
