Leek And Bacon Tart With Potato Pastry

• 1 lb russet or baking potatoes, peeled
• 1/2 oz dry yeast
• 3/4 cup low-fat milk
• 2 cups all-purpose flour
• 1 tsp salt
• 1/2 lb bacon, cut into small strips
• 2 1/4 lbs leeks, sliced
• 4 medium eggs
• 1/4 tsp nutmeg
• None None chopped parsley, for garnish

1. Cook the potatoes in boiling salted water for about 20 mins, then drain, reserving the water. Set aside to cool, then mash with 1/2 cup of the reserved water.
2. To make the dough, Dissolve the yeast according to package instructions, then stir in 1/4 cup milk. Mix the flour and salt in a large bowl then make a well in the middle. Pour the milk in, mix well, cover and leave in a warm place for 15 mins. Combine the potato and flour mixtures and knead into a smooth dough. Cover and set aside for 30 mins in a warm place to rise. Preheat oven to 400u0b0F.
3. To make the filling, heat a frying pan and fry the bacon. Add the leeks and cook for about 5 mins. Whisk 1/2 cup milk and eggs together, then season with salt, pepper and nutmeg.
4. Press the potato dough into a 10 inch cake pan, making the edges about 1 1/2 inches high. Add the leeks and bacon, then pour in the egg mixture. Bake in the center of the oven for about 45 mins and sprinkle with chopped parsley to serve.

russet, yeast, lowfat milk, flour, salt, bacon, leeks, eggs, nutmeg, parsley

Taken from recipes-plus.com/api/v2.0/recipes/19803 (may not work)