zoom Leek and parmesan tart

    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

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    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.

    • Preparation time: 20 minutes, plus cooling
    • Cooking time: 80 minutes
    • Total time: 1 hour 40 minutes, plus cooling

    Serves: 10

    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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    3 stars

    Glossary