VEGETARIAN INCLUDING POTATOES - RECIPES

* For the Pastry Crust:
* 1 1/2 cups all-purpose flour
* 1/2 teaspoon coarse salt
* 6 ounces (1 1/2 sticks) cold unsalted butter, cut into pieces
* 1 large beaten egg yolk

* For the Filling:
* 2 tablespoons unsalted butter
* 4 leeks, white and light green parts only, thoroughly cleaned and sliced 1/4-inch thick
* Coarse salt and pepper
* 1 cup heavy cream
* 3 tablespoons chopped fresh dill or 1 tablespoon dried dill
* 3/4 pound new potatoes, peeled and partially boiled whole
* 2 ounces coarsely grated cheese

1 To Make the Pastry: In the bowl of a food processor, blend together flour and salt. Add the butter and pulse until butter is coated with flour. With the processor running, add the egg yolk and 1 to 4 tablespoons ice water, until the dough forms a ball. Remove, wrap in plastic and refrigerate at least 30 minutes.

2 To Make the Filling: In a large skillet over medium heat, melt the butter. Add leeks, salt and pepper to taste, and 1 tablespoon water. Wilt, stirring frequently, for 6 minutes. If leeks are getting too dry, add more water, 1 tablespoon at a time.

3 Add cream, 1/4 cup at a time, while stirring constantly, and allow most of it to absorb before adding another 1/4 cup until all the cream has been used.

4 Cut the potatoes in half lengthwise and then into 1/2-inch slices. Add dill and potato slices to leeks and mix thoroughly. Remove from heat.

5 Heat oven to 350 degrees. Remove pastry from refrigerator and, on a lightly floured surface, roll to a 17-inch circle. If making a free-form tart, place the circle on a parchment-lined baking sheet. If using a 15-inch springform pan, place the pan on a baking sheet, fit the dough into the pan, and fold down the sides to form a thick wall.

4 For the free-form tart, spread the filling on the circle to within 2 1/2-inches all the way around. Fold the border back up over the filling (as for Rustic Strawberry-Rhubarb Tart). If using a springform pan, spread the filling evenly in the crust.

5 Sprinkle grated cheese over top of tart, and bake about 40 minutes until bubbly and crust is well browned. Eat warm or at room temperature.

500g white baby potatoes, for boiling
150g radishes
1 large carrot
100g spring onions
100ml linseed oil (olive oil sort-of works as well)
60ml balsamic vinegar (supermarket balsamic, not the mad expensive version)
1/2 Teaspoon cayenne pepper
50-75g chives
Salt to taste

Chop the baby potatoes in half and boil them until the skins are just beginning to come off.

While they’re boiling, slice the radishes as finely as you can, grate the rest. Peel and grate the carrot. Chop the spring onions.

Once the potatoes are ready, drain them and let them cool for 10 minutes.

Whisk the oil and vinegar together with the cayenne pepper. Add the radishes, carrot and spring onions to the potatoes, then add the oil-vinegar mixture, and mix it all around with your hands (the potatoes will probably fall apart if you use utensils), adding a bit more oil and vinegar if the potatoes aren’t all getting coated. Chop the chives finely and add them, and mix around again; sprinkle with as much salt as you like.

Leave to cool, then cover and put in the fridge for at least a few hours (up to a day is better). Mix around with your hands again just prior to serving.