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#Leek tart recipe free#

Flour the work surface and roll out the pastry so that it is just bigger than the tin.

Generously grease a relatively deep (a regular, not one of the skinny ones) loose bottomed, fluted tart tin of approximately 20 cm with an additional bit of butter or lard.

If you’ve added a bit too much water making it a bit sticky don’t worry, just add a little more flour.

Turn the dough out onto a clean work surface and using a light touch bring together into a smooth ball.

Gradually blitz in up to 2 tbsp of ice water until the dough starts to form together and stick slightly.

First, make the pastry. Blitz together the flour, unsalted butter (cubed), lard (again, cubed) with a pinch of salt in a food processor until you’ve formed crumbs.

Sweet Potato & Feta Quiche with Red Onion.

I started making it during the second lockdown and whilst it did take a few goes to get the proportions right (the first time I made it I had enough filling to make two tarts, which I happily did!) no one complained that it kept appearing on the dinner menu! You Might Also Enjoy Whilst the pastry method is all mine made with a good mix for butter (for richness) and lard (for flakiness, but just use more butter to make this properly vegetarian) I’ve adapted the filling from the Leek Tart from Picardy in Rick Stein’s brilliant book Rick Stein’s Secret France (ad) – to fit my smaller sized tin (20 cm) that is well suited if there is just two of you at home.

#Leek tart recipe free#

Just like my French Onion Quiche this French Leek Tart it is one of the few meat free meals I can get J to not just eat – but enjoy eating- for dinner without him asking where the meat is, and you can easily make both the filling and the pastry case ahead for assembly and baking later, so it is also great for entertaining. Made with slowly softened leeks, plenty of creme fraiche and just a hint of nutmeg it’s simple, elegant, and exactly what I want to eat right now whilst the weather remains a little bit too grey to properly celebrate spring. If you’re looking for the perfect lunchtime treat to enjoy with a light green salad (tossed with my truffle vinaigrette?), or if you want to add a few air fryer French fries (if you’ve not gone for the dressing, perhaps some air fryer truffle fries instead?) to make dinner look no further than my French Leek Tart. I used shop bought puff pastry for speed, but the pastry from my cheesy broad bean and bacon quiche would be a delicious alternative for gluten-dodgers, or for those who want an even more intense cheese flavour.Ĭrisp, buttery pastry filled with rich and creamy leeks and boosted with the addition of extra mature cheddar: these tarts might not have the diet police in raptures, but that just means there’ll be more for you and I.Tuesday, French Leek Tart (Flamiche au Poireaux) Aside from a scant scattering of flat leaf parsley, this tart is all about making the Cheddar and leeks the stars of the show.

This recipe lets the flavours speak for themselves. And, because it’s extra mature, you need less of it to get the piquant savoury intensity that is characteristic of a decent cheddar.Īlthough I was after a good flavour punch from the cheese, I also wanted to keep things simple. Concentrated and tangy with a touch of sweetness, this cheese is just the ticket. I’m not interested in a flabby, savoury egg custard, I want proper depth of flavour, which is why I reached for the extra mature cheddar. When I make a cheese tart, I want it to taste cheesy.