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Leek & lemon thyme tart
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by Mark Diacono
250g plain flour, plus extra for dusting
1 British Blacktail Medium Free Range Egg, beaten
1 tsp lemon thyme leaves
For the topping
500g leeks, white part only, thinly sliced
2 bay leaves
2 British Blacktail Medium Free Range Eggs
150g soured cream or crème fraîche
1 tbsp lemon thyme leaves
¼ whole nutmeg, or to taste, grated
20g Parmigiano Reggiano or Cheddar, grated
1. Put the flour, a pinch of salt and the butter in a food processor and blend until the mixture resembles fine breadcrumbs. Add the egg and pulse until the mixture just comes together as a dough, adding 1-2 tbsp water, if needed.
2. Bring the dough together with your hands, add the thyme and shape into a round. Wrap the pastry and rest in the fridge for 30 minutes. (Alternatively, in a bowl using your fingertips, mix the butter into the flour and salt until it resembles breadcrumbs. Add the egg and mix to form a dough, then continue as above).
3. Melt the butter for the topping in a saucepan over a low heat and cook the leeks and bay leaves for 10-15 minutes until really soft. Allow to cool a little. Meanwhile, preheat the oven to 200°C, gas mark 6. Beat the eggs in a bowl, then set aside 2 tbsp egg to use as a glaze later. Add the soured cream or crème fraîche, thyme, and nutmeg to the bowl. Stir in the leeks and season to taste.
4. Roll the pastry out on a floured surface into a circle about 3mm thick and about 30cm diameter, leaving no gaps or holes. Place onto a baking sheet lined with parchment. Spoon the creamy leeks on top, spreading them out evenly and leaving a 2cm border around the edge. Nudge the bay leaves to the top. Fold the edge of the pastry over to create a lip. Glaze all the exposed pastry with the reserved egg and sprinkle the cheese over the top of the filling.
5. Bake for 30-35 minutes until the pastry is crisp and pale golden and the filling is set. Remove from the oven and leave to cool for 5 or so minutes before cutting into wedges to serve.
Typical values per serving:
This recipe was first published in October 2020.