Scouring my recipe collection I found this lovely recipe. I had a few problems though. One, I have never baked a pie or tart in my life. Two, I didn’t have a food mixer to make the dough with. I’ve been yearning for a KitchenAid for a long time, which I’ll hopefully get in the near future. Three, there was no time to experiment with complicated recipes even though I would have loved to make a South African “souttert”. I needed to be successful the first time.
Admittedly, this was one of the rare occasions I didn’t make a dish from scratch. Instead of following the recipe by preparing the pâté brisée, I simply bought ready-made short crust pastry. It was even rolled to line a 28cm flan dish! It never ceases to amaze me what is available in shops these days.
Back to the recipe. Everything else was relatively straight forward. As you can see the tart came out beautifully and tasted delicious as well. Having done some research I can now conclude that this tart is French.
Creamy Leek Tart
Preparation: 15 mins, plus chilling – Cooking: 35-45 mins
- 250g (9 oz) short crust pastry
- 900g (2 lb) trimmed leeks
- 50g (2 oz) butter
- 30ml (2 tbsp) water
- salt and pepper
- 3 egg yolks
- 300ml (½ pint) double cream
- Remove the pastry from the fridge and allow it to come to room temperature. Roll out the pastry thinly on a lightly floured surface and use to line a 25cm (10 inch) flan dish. Chill for at least 20 minutes, and then lightly prick the base with a fork.
- Chop the leeks and melt the butter in a large frying pan. Add the leeks and stir to coat in butter. Add the water, cover and cook gently, stirring occasionally, for about 20 minutes until very soft, but not coloured. Season well. Set aside and cool.
- Beat the egg yolks and cream together, adding a little nutmeg. Spread the leeks in the pastry case and pour over the egg and cream mixture.
- Bake in the oven at 200°C (fan 180°C/400°F/gas 6) for 15 minutes then lower the oven setting to 190°C (fan 170°C/375°F/gas 5) and bake for a further 20-25 minutes until set and browned on top.
- This tart is best served as an accompaniment to a main meal.
- You can use a loose-bottomed flan dish if you like.