for 4 people

Potatoes

700 g	small waxy potatoes
	salted water, boiling

Base

½ tsp	salt
a little	pepper

Leeks

1 tbsp	olive oil
800 g	leek, cut into strips
½ bunch	thyme, leaves torn off
½ tsp	salt
a little	pepper

Sauce

200 g	crème fraîche
2	eggs
½ tsp	salt
100 g	feta, crumbled

How it's done

Potatoes

Cook the potatoes (uncovered) in boiling salted water for approx. 25 mins. until soft, drain. Place the potatoes in the prepared tin, allow the moisture to evaporate for approx. 5 mins.

Base

Crush the potatoes using the base of a glass, leaving a border of approx. 4 cm, season.

Leeks

Heat the oil in a wide frying pan. Sauté the leeks for approx. 5 mins., add the thyme, season, allow to cool slightly. Place on top of the potato base.

Sauce

Combine the crème fraîche and eggs, season with salt, pour over the leeks. Top with the feta.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, leave to cool slightly, remove the tin frame, remove the tart, plate up.

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