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Essential Plain White Flour1.5kg
1.5kgItem price
85pPrice per unit
56.7p/kgThe wholemeal pastry really enhances the rich filling in this tart which combines creamy brie and slightly sweet caramelised leeks.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put the flour and a pinch of salt in a large bowl, add the 100g diced butter and use your fingertips to rub together until it resembles fine breadcrumbs. Add 3 tbsp cold water, then use a palette knife to draw the pastry together. When it starts to clump, bring it together with your hands, adding 1-2 tbsp more water if needed. (Alternatively, use a food processor.) Knead lightly into a disc. Cover and chill for at least 20 minutes.
Preheat the oven to 220˚C, gas mark 7. On a floured surface, roll out the pastry to 0.3cm thick and use to line a 25cm round fluted tart tin (about 2.5cm deep); let the excess pastry hang over the edge. Put on a baking tray and prick the base with a fork. Line with baking parchment, fill with baking beans, then bake for 20 minutes. Remove the parchment and beans; bake for 10-12 minutes, until golden and crisp. Leave to cool, then trim the overhanging pastry. Reduce the oven to 200˚C, gas mark 6.
Meanwhile, heat the remaining 20g butter and the oil in a pan. Add the leeks and a pinch of salt; cook over a low-medium heat for 25-30 minutes, stirring occasionally, until soft and turning golden. Add the vinegar and sugar, raise the heat a little, and cook for 3-4 minutes until slightly sticky.
Use a balloon whisk to whisk the eggs in a large bowl, then whisk in the crème fraîche. Add the leeks, mustard, and a pinch of salt. Pour into the tart case, then lay the brie on top. Scatter over the thyme leaves. Bake in the centre of the oven for 30-35 minutes until set and light golden. Cool in the tin for 5 minutes, then remove. Scatter over the extra thyme leaves and serve warm, or cool completely on a wire rack.
Typical values per serving when made using specific products in recipe
Energy | 1,726kJ/ 416kcals |
---|---|
Fat | 31g |
Saturated Fat | 18g |
Carbohydrates | 20g |
Sugars | 2.8g |
Fibre | 3.2g |
Protein | 13g |
Salt | 0.6g |
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Item price
85pPrice per unit
56.7p/kg0 added
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Quantity of Essential Unsalted Dairy Butter in trolley 0
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£1.90Price per unit
£7.60/kg0 added
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Quantity of Waitrose Extra Virgin Olive Oil in trolley 0
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£8.95Price per unit
89.5p/100ml0 added
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62p each est.Price per unit
£2.95/kg0 added
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£2.00Price per unit
40p/100ml0 added
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£2.55Price per unit
£2.55/kg0 added
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£2.75Price per unit
45.8p each0 added
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£1.20Price per unit
40p/100ml0 added
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£1.15Price per unit
63.9p/100g0 added
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£1.30Price per unit
£2/kg0 added
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Quantity of Cooks' Ingredients Thyme in trolley 0
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80pPrice per unit
40p/10g