I try to be a great meal planner. Every Saturday I sit down with pinterest and my collection of cookbooks after inventorying what’s in my fridge. I put together my menus and grocery list for the upcoming week. Sometimes I’m just not in the mood for what I have planned for the day. When this happens, I stand in the kitchen with the fridge door wide open staring at the fridge hoping some magic recipe will just appear. Today I was lucky and glanced at new potatoes, leeks, eggs and horseradish….today I made a potato and leek tart to share.
Since it’s just the two of us, I often like to make single serving dishes. I started by slicing one small red, yukon and purple new potato for each of our tarts and arranged them in single serving dishes. For Craig’s dish I added in mushrooms and slices of par-cooked bacon. (so there wouldn’t be a puddle of grease floating on top of his tart)
I finely diced leeks and added them to the center of each dish. Next, I combined the eggs, milk and horseradish and poured the mixture into each dish.
Top with your favorite seasonings and cheese.Bake at 375 degrees for 30-45 minutes or until potatoes are tender. Enjoy!
Potato Leek Tart
(ingredients are per individual serving)
3 small new potatoes, uniformly sliced
1 leek, lower bulb/white portion only, diced (but save the rest of the leek for another recipe!)
2 eggs or 4 egg whites
2 T. milk
1/2 t. horseradish cream
1 t. rosemary
1 T. favorite cheese, shredded
salt and pepper to taste
Arrange potatoes and leeks in tart dish. Whisk together eggs, milk and horseradish. Pour over potatoes and leeks. Sprinkle remaining ingredients on top. Bake, uncovered at 375 degrees for 30-45 minutes or until potatoes are tender.
Note: Because potatoes and eggs are both extremely versatile, add your favorite ingredients: diced chicken, bacon, mushrooms, more cheese, green onions, etc. The possibilities are endless!