Leek Leek and Potato Tart

pastry

1-1/2C flour

pinch salt

1-1/2 sticks unsalted butter, cold, cut into pieces

1 large yolk

filling

2 Tbsp. unsalted butter

2 or 3 slices bacon, cut into pieces

3 – 4 leeks, white and light green parts only, sliced

salt and pepper to taste

¾ lb. red potatoes, roasted, cut into ½-inch slices

1C cream

1/2C manchego or goat cheese

For the pastry:  Put flour, salt and butter in a food processor and pulse 2 – 3 times.  Add the yolk and pulse to combine.  Add water as needed to form a dough that holds together.  Form into a disk, wrap in plastic wrap and chill 30 minutes.

For the filling:  Heat the butter in a pan, add the bacon and cook until brown.  Set aside.  Add the leeks, salt and pepper and cook until wilted and tender.  Add ¼ cup of the cream and cook until mostly absorbed.  Add the potatoes and ¼ cup more of the cream and cook until cream has absorbed.  Continue adding cream until the mixture is thick.  Remove from the heat, stir in bacon and let cool.  Stir in the cheese.  Preheat oven to 375F.  Roll out the pastry to a 17-inch circle.  Transfer to a parchment-lined baking sheet.  Spread with the leek mixture, leaving a border of about 2-1/2 inches all around.  Fold the border back over the filling.  Bake for 40 minutes or until bubbling and welling browned.  Slice and serve.

MAKES:  8 - 10 appetizer servings

New Potato, Leek and Fennel Soup

2 Tbsp. unsalted butter

3 Granny Smith apples, peeled, cored and diced

2 fennel bulbs, finely diced (reserve some leaves for garnish)

3C sliced leeks (white part only)

3 lb. new red potatoes, peeled and diced

1/2C Italian parsley leaves

5 – 6C chicken stock

1/2C cream

salt and freshly ground pepper to taste

Heat one tablespoon of butter in a sauté pan and sauté 3 tablespoons each of the diced apple and fennel.  Reserve for garnish.

Heat the remaining butter in a sauté pan and add the leeks, the rest of the apple and fennel and cover lightly with parchment.  Cook until tender – about 10 minutes, stirring occasionally – do not brown this mixture.  Add the potatoes, chicken stock and Italian parsley leaves and cook until the potatoes are tender – about 30 - 40 minutes, adding more stock if necessary.  Puree the soup in a food processor and return to the pan.  Add the cream, salt and pepper to taste and bring to a simmer.  Divide the soup among 6 bowls and garnish each with some of the sautéed fennel-apple mixture and fennel leaves.

MAKES:  6 servings