Cheese and Leek Tart

recipe

Cheese and Leek Tart

Cheese and Leek Tart

I finally broke out my packet of ceramic pie weights. A few months ago, I asked my mother in law to make me some as she does ceramics but after trying to explain these to a non baker (a raw foods enthusiast to be exact) it seemed altogether easier to buy them. I've started noticing that we seem to incorporate more and more vegetarian food in our diet nowadays, not because we are turning vegetarian (there's absolutely no chance of that, I like eating meat too much) but in an effort to try and eat more vegetables. I won't say try and be healthier as the amount of cream, pastry, eggs and cheese puts any claims of that to rest.

Cheese and Leek Tart

Cheese and Leek Tart

An original recipe by Not Quite Nigella

  • 1 sheet shortcrust pastry

  • 1 flan tin (round or rectangular, I used a 35cm x 12cm one with a removable base

  • 1 tablespoon oil

  • 2 leeks

  • 2 tablespoons mustard

  • 3 eggs

  • 1/2 cup cream

  • 1/4 cup cheese grated

Step 1 - Preheat the oven to 200c. Saute leeks in oil over a medium heat for 2 minutes until softened, then add mustard. Leave to cool.

Cheese and Leek Tart

Step 2 - Place the pastry in the flan tin and press against the sides. Trim and make sure there are no holes in the pastry. Place a sheet of greaseproof paper and add baking weights (or dried beans or rice) and bake for 10 minutes. Cool a little and remove the pie weights and paper.

Step 3 - Reduce oven temperature to 180c. Whisk cream and eggs together and then stir in cheese. Place leeks on base of the tart shell and then carefully pour the eggy cheesy cream mixture. Bake on baking sheet for 20-25 minutes.

Cheese and Leek Tart