Ideal for colder days, when there comes an irresistible desire for something more filling and a little more calorific. Delicious potato tart with leek, brown cheese and bacon will satisfy your appetite. In the recipe in French pastry but you can also prepare it in crisp pastry.

The pore supports the immune system, stabilizes blood sugar levels and has antibacterial properties.


  • pastry
  • about 0.5 kg of potatoes flour for filling
  • additionally 2 large potatoes for decoration
  • a piece of smoked bacon
  • 1 pore
  • 2 tablespoons of butter
  • thyme
  • salt, pepper to taste


Peel the potatoes in the filling and put them in the boil (2 large peeled potatoes leave raw). While the potatoes are boiling, cut and fry bacon in a pan. Fry the leek separately in butter until golden brown. After frying, leave both ingredients on a paper towel for a while to absorb the fat. When the potatoes boil and cool a little, add the crushed brie cheese and crush into a homogeneous mass. Season it with pepper and salt. Grease the grated baking tin with butter, put the dough on it and pierce it with a fork (you can put it on the oven for 5 minutes and bake it). Next, apply the bacon, potato mass and leek in turn. Cover with the remaining raw potatoes in layers. Sprinkle with thyme and a little salt.

Bake in the oven at 180 degrees for about 35-40 minutes. And that’s it! Tatra tastes best served hot.

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Recipe Name
Potato tart with leek
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Bartek & Sylwia

SamaSzama is our joint project of an online culinary book, which is to cover the dishes for the whole year. What counts are the ingredients of good quality, great taste but also the simplicity of preparing meals. We hope that you will like our recipes.

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