Cheesy Leek tart

Easter3

Prep Time: 20 | Cook Time: 35 | Ready: 55 | Servings: 6




Step by Step


Recipe Ingredients
PASTRY
300g plain flour
150g Dragon salted butter
4-5tbsp cold water
FILLING
4 leeks cut to 2cm chunks
2 large eggs
125ml double cream
1tbsp fresh thyme
6tbsp frozen peas
1/2 tbsp dried mixed herbs
100g vintage cheddar and leek cheese roughly crumbled
Salt and pepper
EQUIPMENT
2 x 6” loose bottom round tart tin
or 1 x 8” loose bottom round tart tin
Recipe Directions
PASTRY
Make the pastry.
Put the flour and butter in a large bowl and rub together to resemble fine breadcrumbs. Add water a tablespoon at a time, until pastry comes together. Alternatively, you can make this the same way using a food processor, and pulse until it comes together to form a ball.
Pop dough in the fridge to firm up for 30minutes. Heat oven to 200*fan.
Roll out dough and line two 6” tart tins or one 8” tin. Leave a slight overhang over the edge of the tin. Prick the base, line case with greaseproof paper and fill with baking beans.
Bake for 10–15 mins, then remove beans and paper, then bake for 5 more minutes more. Trim overhanging edges, and leave to cool. Keep the remaining pastry off cut pieces to make a giant pasty. (Recipe below)
FILLING
Cut leeks into 2cm chunks, and place in a steamer and cook for 5minutes. Leave to cool.
Beat eggs in a jug, add cream, herbs, salt and pepper and half of the cheese.
Scatter remaining cheese on base of tarts, then arrange leeks on top. (Reserve a few for the pasty). Pour over creamy mixture. Scatter peas all over the tarts, then top with the remaining creamy mixture.
Bake for 20mins on 180*fan until golden, but still wobbly in the middle.



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