Sweet Potato, Leek and Gruyere Tart

It was Bruce Feirstein who wrote Real Men Don’t Eat Quiche. So this, rather than being a quiche, is a tart.

This should be enough to feed four or five people depending on what you serve with it

375g pack of shortcrust pastry – I used to make my own but bought pastry is pretty cheap and pretty good
1 knob of butter and a splash of olive oil
2 small leeks – cut in half lengthwise then sliced into thin half rounds
1 medium sweet potato – peeled and diced quite small
150g gruyere cheese (or some other strong cheese) – grated
4 large eggs
a good pinch of ground nutmeg
salt and black pepper

Heat the butter and oil in a frying pan and add the leeks and sweet potato. Fry gently for 15 minutes or so until the potato is soft – the exact time will depend on how big or small you like your dicing to be.

While that is going on, put the oven on at 200C. Line a 20cm loose bottom tart tin with the pastry. The ready rolled stuff is great, but they always make it too narrow so you have to patch it up a little. Make sure it is all well sealed then blind bake with some baking beans and greaseproof paper for around 15 minutes.

Let the leek and potato mixture cool a little, then add the nutmeg, salt and pepper. Take a large bowl and best the eggs with the grated cheese. You can add a splash of milk or cream if you like but that’s not necessary and doesn’t add much to the dish. Now stir in the leek and sweet potato mixture. Tip into the part-baked pastry case and return to the oven for 25 minutes until the filling has set and the top is beautifully browned

Serve with a salads, or new potatoes, or both.

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