Leek and Gruyère tart

Name: Leek and Gruyère tart
Yield: Serves 6
Ingredients: 375g shortcrust pastry; Plain flour to dust; 50g butter; 1 tbsp olive oil; 1 onion, finely sliced; 2 leeks, trimmed and finely sliced; 2 large free-range eggs; 200ml double cream; 2 tsp Dijon mustard; 125g gruyère (25g grated, 100g sliced)

Easy
April 2013

Easy
April 2013

Serves 6
Takes 25 minutes to make, 1 hour to cook, plus cooling

The gruyère cheese, sliced over the top of this vegetarian tart recipe, melts to a gorgeous gooey layer. Its slight saltiness pairs wonderfully with sweet and tender leeks

Nutrition: per serving

Calories: 660kcals
Fat: 54g (26.2g saturated)
Protein: 13.6g
Carbohydrates: 32.3g (2.8g sugars)
Fibre: 2.9g
Salt: 1.4g

Nutrition: per serving

Calories: 660kcals
Fat: 54g (26.2g saturated)
Protein: 13.6g
Carbohydrates: 32.3g (2.8g sugars)
Fibre: 2.9g
Salt: 1.4g

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Ingredients

375g shortcrust pastry
Plain flour to dust
50g butter
1 tbsp olive oil
1 onion, finely sliced
2 leeks, trimmed and finely sliced
2 large free-range eggs
200ml double cream
2 tsp Dijon mustard
125g gruyère (25g grated, 100g sliced)

375g shortcrust pastry
Plain flour to dust
50g butter
1 tbsp olive oil
1 onion, finely sliced
2 leeks, trimmed and finely sliced
2 large free-range eggs
200ml double cream
2 tsp Dijon mustard
125g gruyère (25g grated, 100g sliced)

Method

Preheat the oven to 200°C/fan 180°C/gas 6. Roll out the pastry on a dusted surface to the thickness of a pound coin, then use to line a 20cm fluted tart tin. Chill for 10 minutes.
Line the pastry case with baking paper, then fill with baking beans or rice and blind bake for 15 minutes.
Remove the baking paper and beans/rice, then bake the pastry for a further 10 minutes or until golden. Remove the tart tin from the oven and set aside. Turn the oven down to 180°C/fan160°C/gas 4.
In a frying pan, heat the butter and oil, then add the onion and leeks. Cook over a low heat for 10 minutes or until soft and translucent, but not coloured. Set aside to cool.
Meanwhile, in a jug, mix the eggs with the cream, mustard and grated gruyère. Season well, then add the cooled onion and leeks and stir well. Pour the mix into the tart case, top with the sliced gruyère, then bake for 25-30 minutes until golden. Boom! An incredible tart. Serve with a leafy side salad with a mustard dressing.

Method

Preheat the oven to 200°C/fan 180°C/gas 6. Roll out the pastry on a dusted surface to the thickness of a pound coin, then use to line a 20cm fluted tart tin. Chill for 10 minutes.
Line the pastry case with baking paper, then fill with baking beans or rice and blind bake for 15 minutes.
Remove the baking paper and beans/rice, then bake the pastry for a further 10 minutes or until golden. Remove the tart tin from the oven and set aside. Turn the oven down to 180°C/fan160°C/gas 4.
In a frying pan, heat the butter and oil, then add the onion and leeks. Cook over a low heat for 10 minutes or until soft and translucent, but not coloured. Set aside to cool.
Meanwhile, in a jug, mix the eggs with the cream, mustard and grated gruyère. Season well, then add the cooled onion and leeks and stir well. Pour the mix into the tart case, top with the sliced gruyère, then bake for 25-30 minutes until golden. Boom! An incredible tart. Serve with a leafy side salad with a mustard dressing.

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