Brie & caramelised leek wholemeal tart
Waitrose and Partners

Brie & caramelised leek wholemeal tart

The wholemeal pastry really enhances the rich filling in this tart which combines creamy brie and slightly sweet caramelised leeks.

    Vegetarian
  • Serves8
  • CourseMain meal
  • Prepare25 mins
  • Cook1 hr 10 mins
  • Total time1 hr 35 mins
  • Pluschilling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 200g wholemeal plain flour
  • 120g unsalted butter, 100g diced and chilled
  • 1 tsp olive oil
  • 2 leeks, finely sliced
  • 1 tbsp white wine vinegar
  • 2 tsp caster sugar
  • 5 eggs
  • 200ml creme fraiche
  • 2 tsp Dijon mustard
  • 160g Duchy Organic Cornish brie, sliced
  • 4 sprig/s thyme, leaves stripped, plus extra leaves to serve

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Nutritional

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

Shop this recipe

Sign in and book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please sign in then book a slot

Loading finished