Making potato pastry is a great way of using up a small bowl of mashed potato. It can be eaten hot or cold and makes a great light lunch, served with a mixed salad. If you like meat in your dishes, why not add 6 rashes of grilled crispy smoked bacon, cut into small pieces.
- 100g gluten and wheat free plain flour - plus extra for dusting
- 75g butter - diced and chilled
- 100g smooth mashed potato
- 1 tbsp iced water (may be necessary)
- 2 tbsp olive oil
- 400g leeks - trimmed and thinly sliced
- 75g mascarpone cheese
- 100g Stilton - Gorgonzola or Dolcelatte
- Pinch crushed dried chillies
- Salt and freshly ground black pepper
Preheat the oven to 200°C, 180°C fan, gas mark 6.
Sift the flour into a bowl and season well with salt and freshly ground black pepper. Add the diced butter and, using your fingertips, rub the butter into the flour mixture until you have a mixture that resemble fine breadcrumbs.
Add the leftover mashed potato and using your hands, mix together to form a soft dough. If necessary, add a little iced water to the loosen the mixture, making sure you don’t make the dough too sticky.
On a lightly floured board or work service, turn out the dough and knead gently for a couple of minutes. Roll the dough into a ball, wrap it in cling film, and pop it in the fridge for at least 30 minutes.
To make the filling, heat the oil in a frying pan over a medium heat and add the leeks. Fry gently for about 5 minutes, or until just softened, but not browned. Season to taste with salt and freshly ground black pepper. Set these aside to cool.
Once the leeks have cooled, stir in the mascarpone cheese and combine well and check seasoning.
When the pastry has rested for at least 30 minutes, roll it out onto a lightly floured board or work surface to the thickness of a pound coin.
Line a large baking tray with baking paper, and transfer the pastry to the baking tray. Pinch the edges of the pastry to make a rough tart case with a rim.
Spoon the filling into the tart case and sprinkle over the cheese and the crushed chillies.
Bake the tart for 25-30 minutes. The tart case should be golden brown and the filling will look set.
The tart can be eaten hot or cold, cut into slices and served with a mixed salad. This tart is ideal for lunch boxes or to take on picnics.