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Leek Recipe #3

Leek And Brie Tart

This tart is a delicious combination of the sweetness of leeks and the creaminess of Brie.

You don't have to use Brie, but it does work well. If you can't get hold of any, try using a young Camembert or even goats' cheese instead.

It's lovely served with cranberry sauce and boiled potatoes, with some steamed veggies.

Ingredients

Serves 4

250g shortcrust pastry
2 medium leeks
200g Brie or similar cheese
1 teaspoon mild mustard, such as Dijon
1 oz butter
1 teaspoon olive oil
¼ teaspoon nutmeg (freshly grated, if possible)
2 eggs
100ml double cream
¼ teaspoon ground salt

Method

Pre-heat the oven to 180 C.
Trim the tops and roots off the leeks. Cut them in half lengthways and wash under running water, fanning open the layers. It's essential to remove all grit and mud!
Slice the leeks into 1 cm slices and dry well.
Heat the butter and oil in a pan and sauté the leeks gently for 10 minutes, until soft.
Mix together the nutmeg, cream, eggs and salt and beat well.
Trim the rind off the Brie and slice it thinly.
Roll out the pastry to line a 7 inch flan dish and trim the edges so they are slightly higher than the edges of the dish (the pastry shrinks slightly on cooking).
For a crispy base, you should bake the pastry blind, but I rarely have time, so tend not to bother!
Arrange a layer of Brie on the bottom of the pastry. Top with half of the leeks then pour in half of the egg mixture. Mix gently. Top with the rest of the Brie. Then add the rest of the leeks and egg mixture.
Bake for 35-45 minutes, until the tart has "set" - i.e. the egg mixture is cooked.
Serve warm with cranberry sauce and steamed veggies.

Time From Cupboard-To-Table

About 1 hour 10 minutes

Notes & Variations on Leek And Brie Tart

Blue cheese would also work well, instead of Brie, if you prefer.

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Ratings & Reviews

Rating	Comments
10/10	My other half said he didn't like tarts or quiche, but he loved this!

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