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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