Recipe - Warm Potato Torte With Leek And Parmesan Salad

1 pack First Choice shortcrust
pastry sheets

VINAIGRETTE
2 tablespoon Balsamic vinegar
100 ml Extra virgin olive oil
Salt and black pepper
100 g Shitake mushrooms; minced
400 g Small potatoes; skin on
100 ml Cream
2 Eggs

LEEK AND PARMESAN SALAD
200 g Leeks; cut in half and
; cut or sliced up
25 ml Olive oil
100 g Parmesan cheese shavings

Pre line 4 individual pastry cases or 1 large quiche dish.

Blindbake at 180C for 1520 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
12 mins. Whisk together the remaining olive oil and vinegar. Add
mushrooms.

Bring potatoes to the boil and simmer for 1012 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 34 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.

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