Save to your scrapbook
Leek and parmesan tart
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This is rich and deeply savoury; a small slice goes a long way. It just needs a simple green salad alongside.
• 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
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.
Typical values per serving:
This recipe was first published in January 2016.