Leek, Onion, and Garlic Tart

By Pat Crocker

Yield: Serves 6



  • 3 cups thinly sliced unpeeled potatoes
  • 1 cup thinly sliced peeled sweet potatoes
  • 3 tbsp honey mustard
  • 2 tbsp olive oil


  • 1/4 cup sliced leek, white part only
  • 4 cloves garlic, slivered
  • 3 cups sliced onions
  • 2 tbsp olive oil
  • 3 tbsp chopped fresh basil
  • 1/4 cup freshly grated Parmesan cheese


  1. Preheat oven to 375ºF.
  2. In a large bowl, toss potatoes with mustard and 2 tbsp oil. Spread in bottom of prepared pan. Press potatoes with the back of a spoon to compress. Season to taste with salt and pepper.
  3. Spread leek and garlic evenly over potato base, then onion over top. If desired, season to taste with salt. Drizzle with oil. Bake in preheated oven for 40 minutes or until potatoes are tender and onions are golden. Sprinkle with basil and cheese; bake for another 5 minutes or until cheese has melted. Allow to stand for at least 10 minutes before serving.


Using a springform pan makes serving easier because the sides can be removed. Serve hot or at room temperature. Slice in thin wedges for first course or use larger servings for a vegetable side dish.

Substitute: Regular potatoes or 1/2 acorn butternut squash for sweet potatoes.

Recipe Source: Healing Herbs Cookbook by Pat Crocker