Potato tartlets with leek, carrots and bacon-nut crumbs

Melissa Olsen
very easy
4 4
90 mins
90 mins


Servings: 6
  • 250 g Flour
  • 125 g soft butter
  • 7-10 Tbsp Salt
  • 3 Eggs (size M)
  • 750 g new potatoes
  • 200 g Carrots
  • 1 Leek (leek; approx. 250 g)
  • 200 g Whipped cream
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 60 g streaky smoked bacon in one piece
  • 25 g whole hazelnuts
  • 35 g Parmesan cheese
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film
  • baking paper
  • 7-10 Tbsp Dried peas


  1. 1

    Put flour, butter in flakes, salt, 1 egg and 2 tablespoons of water in a bowl. Mix first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes

  2. 2

    Wash potatoes thoroughly and cook in boiling salted water for about 15 minutes. Drain, put back into the pot and let it evaporate. Peel the carrots and peel thin strips with the potato peeler. Place 2 carrot strips on top of each other and roll up. Clean the leek, cut it in half lengthwise, cut it into pieces of about 2 cm length and wash carefully. Drain the leek well in a sieve

  3. 3

    Whisk cream and 2 eggs. Season to taste with salt, pepper and nutmeg

  4. 4

    Grease 6 tartlets with lift-off base (10 cm Ø each). Roll out the dough on the floured work surface in a thin layer of approx. 3 mm. Cut out or cut out 6 circles (each approx. 14 cm Ø). If necessary, knead the dough again, roll out and cut out/cut out circles. Place the dough circles in the moulds, press the edges together. Prick the base several times with a fork. Line tartes with baking paper and fill with dried peas. Bake blind in the preheated oven on the lower shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 10-12 minutes. Remove the tartes from the oven. Remove baking paper and dry peas

  5. 5

    Cut the potatoes in half. Spread the potatoes with the cut surface facing down on the tart bottoms. Place carrots and leek in the gaps between the potatoes. Pour on the cream and egg glaze. Put the tartelettes back into the oven and bake at the same temperature for 30-35 minutes

  6. 6

    Cut the bacon into small cubes. Chop hazelnuts roughly. Skip the bacon in a pan without fat. Add the hazelnuts and roast for 1-2 minutes. Take out and let cool down. Grate parmesan finely, mix with bacon and hazelnuts

  7. 7

    Remove the tartelettes from the moulds and garnish with the bacon, hazelnut and parmesan mixture

Nutrition Facts

660 kcal
52 g
43 g
16 g