Potato Tart with fondue of leek and soft mould-rinded cheese
250 g short crust pastry
2 small leeks
3 large spuds should do
200 g of soft mould-rinded cheese, for example Cooleeney
25 cl of crème fraiche
2 large eggs
Firstly, gently boil the potatoes until almost cooked. Allow to cool. Dice your leeks into thin enough slices and gently simmer in a bit of butter. Slice your cooled spuds and place them on the pastry, on a butterd tart dish. In a bowl, mix your eggs and crème fraiche together with a gentle season and add the “melted” leeks. Pour in the dish over the potatoes. Place little pieces of soft mould-rinded cheese here and there and bake at 180c for 30 minutes.
Serving Suggestions: Serve with a salad of mixed green.