Mediterranean leek and brie tarts with potato pastry
Serves:  24
Average: 4 (1 vote)
Difficulty:
Cuisine:
Saved:
Mediterranean
129
Recipe by: Dominique Rizzo
This is my favourite recipe for gluten free potato pastry, and it works beautifully producing a flaky short pastry that is pliable enough that it doesn't fall apart and has a wonderful flavour.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Mediterranean leek and brie tarts with potato pastry
Ingredients:
Potato pastry
For the filling
Method:
Potato pastry
  1. Place rice flour, corn flour, salt, xantham and baking powder into a food processor, add in the diced cold butter and pulse again until the mix resembles breadcrumbs
  2. Add in the mashed potato and pulse again until the pastry has just started to come together. Press the pastry into a greased tart tin or muffin tins and, then fill and bake
  3. You can also blind bake the pastry for an extra crispier base
Tips & Hints:
  • Makes about 24 muffin tin size tarts or enough pastry for 2 x 24cm tart tins
For the filling
  1. Preheat oven to 170°C
  2. Combine the eggs with thecream, diced cheese and season with salt and pepper. Stir in the sliced leeks and capsicum
  3. Place spoonful's of the egg mixture into each pastry case filling up the tins to the top of the pastry. Bake in a moderate oven of 170°C for 30 minutes or until golden brown and set to touch
  4. Allow tarts to cool before taking out of the moulds
FacebookPintrestX (Twitter)Google ClassroomShare via Email