White Bean and Leek Pie with Golden Potato Crust, Sage Butter, and Roasted Tomatoes

Instructions

1. 1

   Preheat the oven to 220°F / 105°C to gently warm the potato slices while you prepare the filling. Place the potato slices in a bowl with 1 tablespoon olive oil, 1/2 teaspoon salt, and a little pepper. Toss well, spread them on a tray, and place in the oven for 10 minutes so they soften slightly without browning. Set aside.

2. 2

   Increase the oven temperature to 425°F / 220°C. Place the cherry tomatoes on a small tray or on one side of the same tray, add 1/2 tablespoon olive oil, a pinch of salt, the thyme, and the 2 whole sage leaves. Toss and set aside to roast later.

3. 3

   In a large skillet over medium heat, melt 20 g butter with the remaining 1/2 tablespoon olive oil. Add the leek and cook for 6 to 8 minutes, stirring, until very soft. Add the garlic and chopped sage, and cook 1 minute more.

4. 4

   Add the spinach to the skillet and cook for 2 minutes until wilted. Stir in the white beans and lightly mash about one third of them with a spoon for a creamier texture.

5. 5

   Add the vegetable broth, cream cheese, Dijon mustard, lemon zest, nutmeg if using, 20 g Parmesan, 1/2 teaspoon salt, and black pepper. Cook for 2 to 3 minutes, stirring, until the filling becomes thick and creamy. Taste and adjust salt if needed.

6. 6

   Transfer the filling to a baking dish about 20 x 20 cm or 8 x 8 inches. Arrange the potato slices on top in slightly overlapping layers. Brush or drizzle the remaining 15 g melted butter over the top and sprinkle with the remaining 20 g Parmesan.

7. 7

   Bake the dish together with the cherry tomatoes at 425°F / 220°C for 25 to 30 minutes, until the potato topping is golden at the edges and crisp on the surface, and the tomatoes are roasted and juicy.

8. 8

   Let the pie rest for 5 minutes before serving. Spoon the roasted tomatoes and their tray juices over each portion.