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Essential Plain White Flour1.5kg
1.5kgItem price
85pPrice per unit
56.7p/kgPlease 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.
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.
Typical values per serving when made using specific products in recipe
Energy | 1,910kJ/ 460kcals |
---|---|
Fat | 36.1g |
Saturated Fat | 22g |
Carbohydrates | 25.4g |
Sugars | 3.2g |
Fibre | 2.8g |
Protein | 8.4g |
Salt | 0.5g |
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