Leek tart
Method
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Preheat oven to 180°C fan forced (200°C normal).
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Place the pastry in an oiled springform cake (or slice) tin to form a shell. Then lay a sheet of foil inside, overlapping the sides, fill with rice and cook in the oven for about 10-12 mins until the pastry is a light golden brown. (A bought pastry shell could be used.)
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At the same time, gently sauté the leeks with a little water, seasonings and the butter in a heavy-bottomed pot until tender, regularly stirring.
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Whisk the eggs with the cream, 225 gm grated cheese and seasonings in a large bowl. Add the leeks, stir well and then spoon into the pastry shell.
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Sprinkle more cheese over the top and cook in the oven for about 40 mins until the filling is set.
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Then slice and serve as is or with a simple salad on the side.
Ingredients
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shortcrust pastry sheets
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cooking oil spray
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rice
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4 leeks, cleaned well & sliced
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sea salt & freshly ground pepper
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a good knob of butter (optional)
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6 large eggs
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500-600 ml cream
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225+ gm grated tasty cheese
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.