Serves 4 – 6
4 leeks, white and light green parts, chopped
3 tablespoons butter
1⁄4 teaspoon salt
1⁄8 teaspoon fresh ground black pepper
1⁄3 cup heavy cream
1 teaspoon fresh tarragon, chopped
18-20 baby fingerling potatoes
1⁄8 teaspoon kosher salt
1 sheet puff pastry, thawed
1 egg, beaten, plus 1 tablespoon water
Soak the chopped leeks in cold water for 10 minutes to clean out any grit or dirt. Pat dry. In a saucepan, saute the leeks over medium heat in the butter for 10 minutes, stirring occasionally. Add the salt, pepper, cream and tarragon, turn the heat to medium-low and cook until thick, about 15 minutes more.
Meanwhile, boil the fingerlings in well- salted boiling water until tender, about 10 minutes. When cool, cut each potato in half lengthwise. Toss in a drizzle of olive oil and 1⁄8 teaspoon salt.
Preheat the oven to 400 F.
On a lightly floured surface, roll out the puff pastry sheet to a 10-by-14-inch rectangle and transfer to a baking sheet lined with parchment paper and lightly dusted with flour. Lightly brush all over with the egg wash. Spread the creamed leeks evenly on the pastry, leaving 1⁄4-1⁄2 inch edge. Evenly space the potatoes on top, skin side down and bake for 20 minutes until the pastry is crisp and brown.