1 pk First Choice shortcrust
-pastry sheets
-VINAIGRETTE-
2 tb Balsamic vinegar
100 ml Extra virgin olive oil
Salt and black pepper
100 g Shitake mushrooms; diced
400 g Small potatoes; skin on
100 ml Cream
2 Eggs
LEEK AND PARMESAN SALAD
200 g Leeks; cut in half and
; sliced
25 ml Olive oil
100 g Parmesan cheese shavings
Pre line 4 individual pastry cases or 1 large quiche dish.
Blind-bake at 180C for 15-20 minutes.
Remove. Brush with beaten egg. Bake for another 5 mins.
Place 1 tablespoon of olive oil into a saut pan, add mushrooms, saut for
1-2 mins. Whisk together the remaining olive oil and vinegar. Add
mushrooms.
Bring potatoes to the boil and simmer for 10-12 minutes until tender.
Drain, cool and slice into the pastry cases. Season.
Whisk egg and cream together and pour over potatoes.
Bake at180 C for 15 mins.
Blanch the leeks in boiling water for 3-4 minutes.
Refresh in cold water and pat dry.
Season and mix with olive oil.
Top the potato torte with leeks and sprinkle with parmesan shavings.
Spoon the mushroom vinaigrette around the outside of the torte.
Yields
1 servings
