Waitrose

Leek and parmesan tart

This is rich and deeply savoury; a small slice goes a long way. It just needs a simple green salad alongside.

Ingredients

• plain flour, for dusting
• 500g shortcrust pastry
• 75g unsalted butter
• 6 leeks, trimmed, finely sliced and rinsed
• ½ tsp salt
• 5 thyme sprigs, leaves
• 3 tbsp dry white wine
• 30g parmigiano reggiano
• 300g double cream
• 1 egg and 3 extra egg yolks

Method

1. On a lightly floured surface, roll out the pastry to the thickness of a £1 coin, large enough to line a deep, 23cm, loose-bottomed tart tin. Ease into the tin, then trim so it overhangs by 1cm. Prick with a fork, line with baking parchment and chill for 30 minutes.

2. Meanwhile, melt the butter in a large pan. Stir in the leeks, salt and thyme. Cover and cook over a gentle heat for 15-20 minutes, stirring occasionally, until soft. Add the wine and bubble, uncovered, for 5-10 minutes, until most of the liquid has evaporated; set aside.

3. Put a baking sheet in the oven; preheat to 180˚C, gas mark 4. Fill the case with baking beans, put on the baking sheet and bake for 20-25 minutes, until the sides are light golden. Remove the beans and parchment; bake for 10-15 minutes, until light golden. Remove from the oven and trim off the overhang with a sharp serrated knife; brush out any crumbs from the inside of the case.

4. Grate the parmesan into a bowl and beat in the cream, egg and yolks. Stir in the leeks and season. Pour into the case and bake for 35-40 minutes, until just set. Cool for 20 minutes, then carefully remove the tart ring. Eat warm or at room temperature.

Leek and parmesan tart
  • Preparation time: 20 minutes, plus cooling
  • Cooking time: 80 minutes
  • Total time: 1 hour 40 minutes, plus cooling

Serves: 10

Nutritional Info

Typical values per serving:

Energy 1,910Kj
460Kcal
Fat 36.1g
Saturated Fat 22g
Carbohydrate 25.4g
Sugars 3.2g
Protein 8.4g
Salt 0.5g
Fibre 2.8g

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3 stars

Average user rating Based on 8 ratings

This recipe was first published in Thu Jan 21 10:26:51 GMT 2016.