11/21/2014

Cheese and Leek Tart

Thought I'd do a savoury post for a change. Bought a bag of leeks cheaply in our local market, so decided to make a tart. I used creme fraiche as I had some left over in the fridge and I made it in a 20cm loose-bottomed flan tin; it was plenty for 2 of us, with seconds for OH.

For the sc pastry, 110g flour, 25g lard, 25g butter or margarine, 1 tbspn water. Am not going to insult you by telling you how to make pastry! Chill pastry for 30 mins then bake blind - 15mins at 180C/gas4, take out beans or rice etc then bake for 5 mins more at reduced temperature 160C/gas3.

Filling : about 200g leeks [2 medium sized], 2eggs, 200ml creme fraiche or double cream, 1 dspn chopped thyme, 80g grated strong Cheddar cheese, about 25g butter

Melt butter in a sauté pan, or any pan with a lid, Add the finely sliced leeks, cover and cook till they're soft [about 5 mins] then season them. Beat the eggs, then add the creme fraiche and thyme and beat together.
Put the leeks into the bottom of pastry case, then spoon the egg mixture over. Sprinkle the grated cheese on top. Heat a baking sheet in the oven, then bake the tart on this to prevent a soggy bottom!
Bake for 45mins or till the filling is set and the cheese is lovely and golden.


It made a nice supper with some salad and a jacket potato. You need a cheese with a good flavour or the tart would be rather bland, as there's not a lot of flavour from the leeks. Think I'd add more herbs to the egg mixture when I make it again. I could have added the leeks to the egg mixture, but wanted the leeks on the bottom so there were distinct layers. It was very tasty.




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