Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Leek and parmesan tart
Serves 8 Starters and mains
Ingredients
- 30cm flan tin baking paper and beads or rice
For the shortcrust pastry
- 180g unsalted butter
- 240g plain flour, plus extra for dusting
For the filling
- 20g butter
- 3 leeks, finely chopped
- 5 eggs
- 250ml double cream
- 3 handfuls flat-leaf parsley, chopped
- 150g parmesan, grated
To serve
- garden salad
Method
For the shortcrust pastry, mix the butter, flour and a pinch of sea salt in a food processor until it resembles breadcrumbs. Add 3tbsp of cold water and blend until the dough comes together. Roll out the dough on a lightly floured surface to line a 30cm flan tin. Refrigerate the pastry for 30 minutes. Preheat the oven to 160°C/320°F/Gas 2-3. Line the pastry with baking paper and fill with a layer of baking beads or rice. Bake for 15 minutes, then remove the paper and beads and bake for another 10 minutes, or until the pastry is golden. For the filling, melt the butter in a frying pan over high heat and cook the leek until it caramelises (about 10 minutes). Combine the eggs, cream and parsley in a bowl and season with salt and black pepper. Spread the leek over the pastry base, sprinkle with the parmesan, then top with the egg mixture. Bake for about 30 minutes, or until just firm. Serve with a garden salad.
Advertisement