The cheddar pastry here isn't strictly traditional but it goes fabulously with the leeks – a great lunch or light supper dish
Ingredients
- 75g unsalted butter
- 1.25kg leeks, cleaned (see box, left) and cut into 0.5cm slices
- ½ tsp salt
- 300ml full-fat crème fraîche
- 1 large free-range egg and 3 large yolks
- ¼ tsp freshly grated nutmeg
- for the pastry
- 225g plain flour, plus extra for dusting
- ½ tsp salt
- 65g chilled butter, cut into pieces
- 65g chilled lard, cut into pieces
- 50g mature Cheddar, finely grated
- 1½-2 tbsp cold water
Method
- 1. For the pastry, sift the flour and salt into the bowl of a food processor, add the butter and lard, then whizz together briefly until the mixture looks like fine breadcrumbs. Tip the mixture into a bowl, then stir in the cheese and enough of the water for the mixture to come together. Tip out onto a lightly floured surface and knead briefly until smooth. Roll out thinly and line a 23cm x 4cm loose-?bottomed fluted flan tin. Prick the base with a fork. Chill for 20 minutes.
- 2. Melt the 75g butter in a saucepan over a low heat, then add the leeks and the salt. Cover and cook for ?10 minutes until soft. Uncover the pan, increase the heat and cook ?for 2 minutes, stirring occasionally, until the liquid has evaporated. Spoon onto a plate and leave to cool.
- 3. Preheat the oven to 200°C/fan180°C/gas 6. Line the pastry case with baking paper and baking beans or rice and blind bake for 15-20 minutes until the edges are biscuit-coloured. Remove the paper and beans/rice and return the case to the oven for 7-10 minutes until the base is crisp and lightly golden. Remove and set aside. Reduce the oven temperature to 190°C/fan170°C/gas 5.
- 4. Put the crème fraîche into a bowl with the whole egg, egg yolks and nutmeg. Lightly beat together, then season. Stir in the leeks. Spoon ?the mixture into the tart case and bake for 35-40 minutes until set ?and lightly golden. Remove from ?the oven and leave for 10 minutes. Take out of the tin and serve.
Nutritional info
PER SERVING (BASED ON 8) 536kcals, 43.9g fat (25.2g saturated), 9.8g protein, 25.4g carbs ?(4.5g sugars), 0.3g salt, 5.7g fibre
Chef's tip
FREEZE: Cool the finished tart, then wrap tightly in cling film and foil. Freeze for up to 3 months. Defrost at room temperature and warm in ?a medium oven for 20 minutes.
Wine Recommendation
A light, dry cider appeals here, but for wine, try an apple-fresh, easy-going Alsace Pinot Blanc.