“Happy New Year,” I say.
This recipe seems like a bit of work, however, the tart comes together easily if you do the following steps a day or two (or even more since you can freeze the unbaked tart shell and the parsley puree and move it to the refrigerator the night before you want to make the tart) before you want to serve it. One, make the savory tart shell; two, prepare the parsley puree; three, have precooked potatoes ready. I’ve arranged the recipe parts in the order I like to make them.
Potato Leek Tart with Goat Cheese and Parsley Puree
Potato Leek Tart