Cheesy Leek Tart - deliciously moist and full of flavour - Ideal Home, Britain's best-selling homes magazine

Cheesy Leek Tart - deliciously moist and full of flavour

Deliciously moist and flavoursome, this tart can be varied by adding crispy bacon to the crème fraîche mixture.

Serves: 6
Takes: 45 min to make+ 25 min to cook

You will need:

200g (7oz) baby leeks, trimmed

35g (1¼oz) butter

Salt and freshly ground

black pepper

250g (9 oz) shortcrust pastry

2 large egg yolks

175g (6oz) crème fraîche

2tbsp grated gruyère

1 garlic clove, crushed

1tbsp chopped parsley

Method:

1 Preheat the oven to 200°C, 400°F, Gas 6. Place the leeks in a small roasting tin. Top with butter and
season. Roast for 35-40 min, turning the leeks occasionally, until tender.

2 Meanwhile, roll out pastry and use to line a 10cm x 34cm loose-based tart tin. Chill for 10 min, then line with greaseproof paper and fill with baking beans. Bake in oven alongside leeks for 10 min. Remove paper and baking beans and cook for 5 min more.

3 Take the pastry and leeks out of the oven, and reduce the oven temperature to 160°C, 325°F, Gas 3. Place the leeks in the cooked pastry case. Combine the remaining ingredients, season, then carefully spoon this mixture into the pastry case, ensuring it doesn't go over the edges. Bake for 25 min, or until the filling is just set. Cool for 5 min on a wire rack before transferring to a serving plate.

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