I would have rated this higher if the potato was completely cooked, but it wasn't. The flavors were delicious, I loved the softness of the breadstick dough and the leeks (I'm a leek newbie). I believe we also used fontina instead of Gruyere, which may have compromised the taste too much. I will be making this again but par-boiling my potato to make sure it is soft and definitely using gruyere cheese.
Leek and Potato Tart with Gruyère
ViennaVAfoodie Posted: 03/12/10