Potato-Caramelized Leek and Quark Tart

 

Potato-Caramelized Leek and Quark Tart

Part of Ep. 2102 The Eyes Have It

Credit: Courtesy of Peter Sandroni, La Merenda Restaurant, Milwaukee

Ingredients

1 cup Caramelized leeks
3 cups Quark cream
To Taste - Salt and pepper
2 Adirondack blue potatoes, thinly sliced on a mandolin
2 Carola Potatoes, thinly sliced on a mandolin
2 German Butterball Potatoes, thinly sliced on a mandolin
1 Pâte Sucrée Tart Pie Shell

Preparation

1. Pre-heat oven to 350°
2. In a non-reactive bowl mix leeks and quark cream.  Adjust seasonings and set aside.
3. Take sliced potatoes and cook in butter over medium heat in a non-stick pan until slightly golden on both sides.  Set aside to cool.
4. Take tart shell and line bottom of tart shell with half of the cooked potatoes.
5. Add leek-quark cream to just top potatoes.
6. Add remaining potatoes and top with remaining leek-quark cream
7. Bake in oven for 20-30 minutes or until just starting to brown around the edges.
8. Let cool and serve warm or cold as is or with a small side salad or maybe a mushroom cream sauce.

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