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Leek and cheddar tart
(0 votes)
Difficulty:
moderate
Preparation:
1 hr 35 min.
Preparation
ready in 2 hrs 5 mins
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Ingredients
for
6
- For the pastry
- 2 cups gluten-free all purpose flour (plus extra for dusting)
- 1 pinch salt
- ½ cup butter
- 1 large egg (beaten)
- 1 Tbsp water
- For the filling
- ⅛ cup butter
- 1 tsp olive oil
- 3 Leeks (sliced)
- ½ tsp grated Nutmeg
- ⅜ cup cream (48% fat)
- 2 eggs
- 1 tsp Dijon mustard
- 1 tsp salt
- 2 cups grated Cheddar cheese
- To garnish
- thyme
Preparation
Preparation steps
1.
For the pastry: put the flour and salt in a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.
2.
Stir in the egg and enough water to form a soft dough. Knead well then wrap in cling film and chill for 30 minutes.
3.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 20cm|8" flan tin or dish.
4.
Roll out the pastry on a floured surface and line the tin. Prick the pastry base and bake for 5 minutes.
5.
Reduce the oven temperature to 180°C (160° fan) 350°F gas 4.
6.
For the filling: heat the butter and oil in a frying pan and gently cook the leeks for 10 minutes, until soft.
7.
Beat together the nutmeg, cream, eggs, mustard and salt and beat well.
8.
Sprinkle a layer of cheese on the pastry base. Top with half the leeks, then pour in half the egg mixture. Mix gently.
9.
Top with the rest of the cheese, then add the remaining leeks and egg mixture.
10.
Bake for 35-40 minutes, until the filling is set and the pastry is golden. Serve warm garnished with thyme.
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