- 500g (2lb) pack shortcrust pastry, fresh or frozen and defrosted
- 50g (2oz) butter
- 1kg (2lb 4oz) leeks, trimmed, thinly sliced and washed
- 425ml (¾ pint) whipping cream
- 4 eggs
- 200g (8oz) hard, crumbly cheese like Cheshire, grated
- Heat oven to 200°C (fan 180°C/400°F/gas 6). On a floured surface, roll out the pastry to line a 30x20cm rectangular or 30cm round loose bottom flan tin, saving any leftover scraps. Prick the base well and bake covered with a sheet of greaseproof paper and weighed down with beans, rice or ceramic baking beans, for 15 minutes.
- Meanwhile, melt the butter in a large frying pan, add the leeks and stir until well coated. Season to taste, then fry gently for 10 minutes until softened and all liquid has evaporated. Allow to cool a little. Then mix the cream and eggs together, seasoning well, then stir in the leeks and cheese.
- Tip the filling into the prepared pastry case, making sure the leeks are evenly spread. Bake for 30 minutes until the tart is lightly browned, but still slightly wobbly in the centre. Serve warm or cold.
- I enjoyed a crisp, green leafy salad with red pepper, cucumber, pecans and vinaigrette with this tart.
If your pastry case has any holes or cracks in it, use the scraps of uncooked pastry to patch them up. Brush well with egg white and seal it thoroughly. Then return it to the oven for another 3 minutes to dry the egg white.
This tart is best made on the day, but you can bake the pastry and make the filling the day before, then fill and bake on the day. Leave the pastry covered in cling film in the kitchen and store the filling in the fridge.
- Serving Size: 1 serving
- Calories: 551
- Sugar: 7.8 g
- Sodium: 235 mg
- Fat: 38.8 g
- Saturated Fat: 14.2 g
- Carbohydrates: 36.8 g
- Fiber: 1.2 g
- Protein: 10.4 g
- Cholesterol: 141 mg