Authentic Asian Sauces
Spicy Potato Leek Mushroom Tart
What You Will Need
Ingredients
- 1-2 sheets shortcrust pastry
- 2 Tbsp. oil
- 2 small leeks (white parts only), finely sliced
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 1 cup mushrooms, sliced
- 1 cup small potatoes, thinly sliced
- 1 Tbsp. mustard powder
- 1 Tbsp. chopped thyme
- 3 eggs, beaten
- 1/4 cup cream
Seasoning
- 1 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- salt and ground pepper, to taste
- Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs), for drizzling
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/embed/H34QmaVQ48I
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Preheat oven to 350°F. Line a tart pan with the pastry. Blind bake the pastry case for 15 minutes. Heat the oil in a large fry pan over a medium heat.
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Add the leeks, Lee Kum Kee Minced Garlic, and mushrooms and cook for 5 minutes until softened. Add the potatoes, Lee Kum Kee Panda Brand Oyster Flavored Sauce, mustard powder and thyme, cook for a further 1 minute.
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Remove from heat and allow the mix to cool slightly. Spread the mix evenly into the base of the pastry case. In a bowl, mix together the eggs and cream. Season with salt and pepper.
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Pour the egg mix over the pastry case and bake for 20-30 minutes until golden and set. Drizzle with Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs). Enjoy!
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