One of the coolest things about blogging is when folks take the time to comment on what you've written. I've started friendships with several people who have commented on my blog as well as several on whose blogs I have commented. Very often you have a common interest such as books, cooking or knitting so you start off immediately with something to natter on about. Mia is an American gal, also living in Germany (soon to be in Munich!!!) and we have been reading each others blogs and writing e-mails back and forth. She loves to cook and two days ago I got this recipe off her blog, Nosh and boy was it incredible. Thanks Mia! P.S. I saw her picture on her blog and she is beautiful, looks like one a Botticelli...jealous!

Leek and Potato Tart

Ingredients

For the pastry:1 1/4 cups all-purpose flour;

1/2 tsp. salt;

10 Tbs. (1 1/4 sticks) chilled unsalted butter, cut into 1-inch pieces;

2 Tbs. ice water, plus more as needed

For the filling:

2 leeks, sliced;

4 shallots, sliced;

1 yellow pepper, diced;

1/2 tsp. finely chopped fresh rosemary;

Salt and freshly ground pepper, to taste;

2 medium potatoes, parboiled for 7 to 10 minutes, cooled and cut crosswise into slices 1/8 inch thick ;

2 eggs, lightly beaten with 1/2 cup heavy cream;

3 Tbs. olive oil;

1/4 cup grated parmesan + a bit extra to sprinkle on top;

A handful of chopped dill

Method

To make the pastry, in the bowl of an electric mixer fitted with the dough attachment, combine the flour and salt and beat on low speed for 15 seconds. Add the butter and continue beating until pea-size crumbs form, 30 to 45 seconds. Add the water 1 Tbs. at a time and continue beating, adding more water as needed, until the dough comes together.

Turn the dough out onto a lightly floured surface and press together to form a 5-inch disk. Cover with plastic wrap and refrigerate for at least 1 hour.

Position a rack in the lower third of an oven and preheat to 400°F.

On a lightly floured surface, roll out the dough to 1/8-inch thickness to fit a 9 1/2 inch tart pan with a removable bottom. Press the dough into the pan and trim the dough. Fold in the excess dough and press it into the sides so they are thicker than the bottom. Refrigerate for at least 10 minutes.

To make the filling, in a large sauté pan over medium heat, heat 2 tbsp of the olive oil. Add the onions and rosemary and sauté, stirring, until tender, 4 to 6 minutes. Season with salt and pepper, remove the pan from the heat and stir in the potato and yellow pepper. Cool for 2 to 3 minutes. Fold in the egg mixture and the parmesan until blended.

Brush the pastry with the olive oil and sprinkle with a bit of parmesan and dill. Pour in the filling. Bake until the crust is golden and crisp, about 1 hour. The crust will have pulled away from the sides. Transfer the tart to a wire rack and cool for at least 10 minutes.