Crispy Potato and Leek Tart with Mustard Herb Sauce

Ingredients

• •1 sheet of puff pastry, thawed
• •2 medium potatoes, thinly sliced
• •1 large leek, washed and thinly sliced
• •2 tablespoons olive oil
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1 teaspoon fresh thyme leaves
• •2 tablespoons Dijon mustard
• •1/4 cup heavy cream
• •1 tablespoon chopped fresh parsley
• •1 tablespoon chopped fresh chives
• •1 egg, beaten (for egg wash)

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Roll out the thawed puff pastry onto the prepared baking sheet. Use a fork to poke holes evenly across the surface, leaving a 1-inch border around the edges untouched.

3. 3

   In a bowl, toss the thinly sliced potatoes with olive oil, salt, black pepper, and fresh thyme leaves until evenly coated.

4. 4

   Layer the potato slices over the puff pastry, slightly overlapping them, leaving the 1-inch border clear. Spread the sliced leeks evenly over the potatoes.

5. 5

   Brush the puff pastry border with the beaten egg to ensure a golden crust. Bake the tart in the preheated oven for 25-30 minutes, or until the edges are puffed and golden brown, and the potatoes are crispy.

6. 6

   While the tart bakes, prepare the mustard herb sauce. In a small bowl, whisk together the Dijon mustard, heavy cream, chopped parsley, and chives. Adjust seasoning with a pinch of salt and pepper if needed.

7. 7

   Once the tart is finished baking, allow it to cool for 5 minutes. Drizzle the mustard herb sauce over the tart, or serve it on the side for dipping.

8. 8

   Garnish with additional fresh parsley or chives, slice, and serve warm or at room temperature.