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Leek Tart
Leek tart with cheese and herbs.
|
Serves |
4 |
|
Prep time |
10 minutes |
|
Cook time |
40 minutes |
A quick vegetarian dish, perfect for lunch or light dinners and packed with Spring flavours.
Ingredients
| 3 | leeks, thinly sliced |
| 50g | butter |
| 125g | heavy cream |
| 50g | cheddar cheese, grated |
| 25g | parmesan, grated |
| 2 | eggs |
| 325g | puff pastry |
| 1 tsp | mixed herbs |
| handful of parsley, chopped | |
| salt and pepper to taste |
Method
-
Heat the oven to Gas 6/ 200°C/ 180°C fan
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Wash and chop the leeks, using the whole length of the leek (except from the base).
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Add butter and mixed herbs to the leek on a baking tray. Season and bake for 10-15 minutes until leeks are soft.
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Whisk eggs, cream and parsley together. Season with salt and pepper. Stir in cooled leeks and grated cheese, leaving some to sprinkle on top of the tart before baking.
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Roll the pastry out into a rectangle until it is the thickness of a £1 coin.
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Lay pastry flat onto a greased non-stick baking tray. Bake for around 10 minutes until it has puffed up and is golden brown.
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Cover the pastry evenly with the leek mixture and bake for further 20 minutes until the mixture has firmed.
-
Remove from oven and place on cooling rack. Allow tart to sit for at least 20-30 minutes to set before cooling.
Chef’s tips
Sprinkle some parmesan cheese and parsley on top before serving.