Potato and spinach tart with mature cheddar (tarte aux pommes de terre)

A pun is not the best place to start when constructing a recipe. But once I’d had the idea for “tarte aux pommes(de terre)” I couldn’t get it out of my head until I’d made it. The first iteration looked the part – all prettily layered – but didn’t really work as a dish. There was something there, though, and the presentation was too good to let slide; so I did it again, and hit on something that works rather well.

Potato and spinach tart with mature cheddar

Version one was a basic spinach tart with a potato hat on. There was dill in the mix, aping a spanakopita. But without the feta (I was cooking for my boyfriend, and he’s  lactose intolerant) it just doesn’t cohere. Cheese, though, cheese – that’s the key.

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Potato, leek and chorizo pie

The Delicious Magazine website has a neat looking recipe for a Limoges style potato pie. The basis of it is simple enough – a flat, crimped, two sheet pastry affair of layered potatoes with herbs and shallots. But what got my attention was the liquid filling. A kind of savoury herb custard is poured into the pie midway through cooking. Egg yolks, beaten into warmed cream, go in through a hole in the top crust.

I assume this sets partially through the cooking time but remains a little most, adding a light gravy to a pie that could otherwise be a little dry. A quick Google hasn’t yielded much insight into this particular technique, but the pie sounded splendid, and I thought I’d give it a go.

Slice of potato leek and chorizo pie

Of course, I couldn’t help but tinker. My partner suggested “something with potatoes and leeks” for dinner, I’m mildly obsessed with chorizo, and I straight-up forgot the liquid filling was meant to go in part way through. So this is not the Delicious Magazine Limoges-style potato pie. It’s a kind of confused spicy homage.

I’ll re-do the Limoges pie properly in the week.

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