If at first you kinda succeed, try again! And that’s just what I did this Labor Day weekend: I made another tart. This time, it’s a potato, leek, onion and prosciutto tart, using the same crust recipe as the first one. I sliced the potato thin (1/8″-1/4″) and browned ’em. I sweated/sautéed the leek and the onion with a sprinkle of salt. I crisped the prosciutto, and then re-browned the potato in the rendered prosciutto drippings. The layers are: potato, leek & onion, prosciutto, and topped with grated Gruyère. Why Gruyère? I dunno; I see it used in some on-line potato-leek soup recipes. Monkey see; monkey do.