Instructions

Heat the butter in a skillet and sauté the sliced leeks until soft. This will take about 10 minutes.

Thinly slice the potatoes and place them in a bowl with the sautéed leeks, parsley, garlic, salt and pepper. Stir these ingredients together until well mixed.

Line a tart pan with puff pastry. I used an 8 1/2 inch pan that was about 1 1/2 inches deep.

Spoon the potato and leek mixture into the pastry lined pan and cover with a second puff pastry. Brush the edges with cold water and pinch together to seal.

Brush the top with just a bit of your beaten egg. Cut a series of 1-inch holes in various spots on the top of the pie to vent steam. You will also need these openings later to pour in the cream.

Place the pie in a pre-heated 400 degree F oven and bake for 50 minutes.

Mix the remaining beaten egg with the whipping cream or créme fraiche. Remove the pie from the oven and slowly pour the egg and cream mixture through the vent holes. You may have to slice into the top a little for better access, but it will reseal after cooking.

Return the tart to the oven and bake for another 8 to 10 minutes or until the cream has set.

Serve hot. Serves 6.