Leek and parmesan tart

Name: Leek and parmesan tart
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 10
Ingredients: plain flour, for dusting; 500 g shortcrust pastry; 75 g unsalted butter; 6 leeks, trimmed, finely sliced and rinsed; ½ tsp salt; 5 thyme sprigs, leaves; 3 tbsp dry white wine; 30 g Parmigiano Reggiano; 300 g double cream; 1 egg and 3 extra egg yolks

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Serves10
CourseMain meal
Prepare20 mins
Cook1 hr 20 mins
Total time1 hr 40 mins
Pluscooling

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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

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.
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.
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.
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.