Up, up and over

I could easily pass for an old truck tire, piled up and forgotten in the back of a dusty and disorganized used-car lot. I am beyond a trip to the dentist or a haircut.
Mama has a whole new agenda. I try to be friendly. I dim the lights. I buy good wine with the groceries. I cook to please. No more, “here honey, have some cheetos.” Snacks are hot tarts, and they are straight from the oven. To distract attention to the eruption of Spring, there is nothing like a good potato and leek tart with the crunch of cornmeal in the crust.
Combine 1 cup of all purpose flour with 1/4 cup of cornmeal, a good pinch of salt, and one of sugar. Cut up 7 tablespoons of cold butter. Work it into the flour mixture with your fingertips until you have nearly rubbed it in completely, with some lumps slightly larger than others, but no more flour visible. Mix 1 tablespoon of sour cream with 2 tablespoons of ice water. Sprinkle this in–just enough to make the dough hold together. Refrigerate the dough for at least an hour.
Meanwhile, add about a cup of chopped leeks to a heavy saute pan, and over low heat stir occasionally, until softened. Season with salt. Boil 1 potato in just enough salted water to cover, until nearly tender, but not quite.
Cut the dough in half and roll out on a lightly floured board until very thin; season with a little salt and pepper. Lift them to a greased or papered sheet pan. Slice the potatoes very thinly. Spread leeks and potatoes on the dough, and fold the edges up about a 1/2 inch around the sides, creasing as you go. Bake at 400 degrees. When they come out, drizzle with your best olive oil, shower with a bit of pecorino or parmesan and shreds of fresh basil.
I am not saying I can keep this up.

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