Recipe: Leek and Potato Tarts with Pistachio Pastry


I was looking for a challenge this week and wanted to make something really delicious that I had never made before. Usually I would choose something sweet to make, but I am well aware that our kitchen is not as well equipped as I would like in order to get super technical. This recipe was a winner: I got to make pastry, somewhat satisfying the baker in me, and we also got a scrumptious dinner out of it. The pastry is so good: flaky, tasty, melt in your mouth – the pistachios add a great flavour. The tart topping is tried and true: leek and potato is a winning combination.  The recipe below has been modified from the Bon Appetit website, which was tasty enough but could do with a few tweaks ;). This recipe makes enough for 4 tarts: we had two for dinner and then got to eat them again for lunch the next day, but it would be entirely possible to make two big ones. So good!

Collect (for the pastry)

  • ½ c raw pistachios
  • 2½ c all purpose flour
  • 1 t salt
  • 1 t sugar
  • 1 c chilled unsalted butter, chopped

Collect (for the filling)

  • 1 T olive oil
  • 2 leeks, white and pale-green parts only, halved lengthwise, thinly sliced
  • 100 g goat cheese
  • 5 T heavy cream
  • 2 garlic cloves, finely chopped
  • salt and pepper
  • 4 T chopped dill, divided, plus sprigs for serving
  • 1 large thinly sliced potato
  • 1 large egg, whisked


  1. Chop the pistachios finely (or whizz them in a food processor). Add the pistachios, flour, salt and sugar to the food processor and whiz to combine. Add the butter and pulse (or use your hands) to combine until a coarse dough forms. Gradually add 1/2 c cold water and mix until the dough comes together. Transfer to a flat surface and mold with your hands into a ball – then flatten into a disk. Wrap in plastic and chill at least 30 minutes.
  2. Preheat oven to 400ºF. Heat 1 T oil and add the leek,  stirring occasionally, until softened – about 5 minutes. Transfer to a plate.
  3. Mix goat cheese, cream, and garlic in a medium bowl to combine, season to taste.
  4. Divide the dough. Roll out the first piece of dough on a lightly floured surface into a round shape. Transfer to a lined baking tray. Spread one quarter of goat cheese mixture over dough (if making four tarts), leaving a small border around the edge. Scatter 1 T dill over the goat cheese mixture, then top with a thin layer of potato slices.
  5. Drizzle with oil and season with salt and pepper. Scatter one quarter of the leeks over the potatoes. Fold the edges of the dough inwards over the filling, tucking where needed. Repeat with each of the remaining tarts. Brush the dough with the whisked egg for a golden glow.
  6. Bake the tarts until golden brown and the potatoes are soft – probably around 35 minutes. Drizzle with honey and top with dill sprigs.

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