Leek and Potato Tart with Gruyère

  • ViennaVAfoodie Posted: 03/12/10
    Worthy of a Special Occasion

    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.

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