So tonight was kind of a brunch for dinner concept. It is a modified version of a course either once served at (or possibly still on the menu) at JoJo in NYC. The one thing I like about this tart is the capabilities to expand beyond the original dish as even when I was eating it I was coming up with a future meal I will prepare (no hints now…making it for friends and family who read my blog).
The tart is a nice flaky dough of flour, olive oil, a pinch of salt, and some water. For the stuffing, there are two main components: Leeks, and Potatoes. The leeks were diced up very small and sauteed in oil with garlic and pepper (covered on stove) for about 15 minutes until soft and tender. The potato is simple. Pot of boiling water with some salt, toss in potato and leave for 20-30 minutes until soft. I leave the skin on, then semi-mash it, add some cream, some aged cheddar, and the leeks and mix well on low heat.
Tart dough is rolled out, stuffing put in, wet the edges and fold into middle (don’t fully enclose). Bake at 400 for about 20 minutes.
In the meantime I fried up some fresh slab bacon (used some fresh ground peppercorn) and separately sauteed some asparagus in white wine and orange/lemon peel.
Close to the time of pulling the tart from the oven, fry up the egg and put it all together.