A recipe from ” Smart Tart” by Tamasin Day Lewis.
Ingredients
- g butter
- 1 tbsp olive oil
- 5 medium leeks cleaned, with the tender green tops kept, chopped
- sea salt and white pepper
- 2 heaped tbsp basil
- 1 tbsp. tarragon optional
- 200 cream double
- 2 ml free range eggs + 2 yolks
- 90 g gruyère Beaufort or Comté, grated
- 225 g firm goat’s cheese log
Servings:
Instructions
- Preheat the oven to 180°C/Gas 4. Make the shortcrust pastry in the normal way, or with 50:50 wholewheat/plain flour. Bake blind and dry out in the oven.
- For the middle: melt the butter with the olive oil in a large, heavy-bottomed frying pan, then throw in the leeks and leek tops, season and sauté gently until they begin to wilt and soften.
- Remove from the heat and add the fresh herbs.Whisk together the cream, eggs, seasoning and Gruyère. Scrape the leeks into the cream.
- Slice the goat’s cheese and arrange around the edge of the tart, scrape in the leeky custard and bake for 35–40 minutes or until set and browned.
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