Leeks are really hitting their peak around autumn time. Think outside the soup and casserole bowl and allow the leek to be the main event! This tart is comforting and creamy yet not too heavy. To make it easier we have cut out the pastry making part - feel free to make your own but it's totally fine to buy a good quality ready made pastry to save a little time!
For the tart shell:
- A block of shortcrust pastry (this is more than enough for a 12" tin)
For the filling:
- 2-3 leeks (washed thoroughly), sliced very thinly
-1 tablespoon of olive oil
- 2 large eggs
- 250 ml of double cream
- 125 ml of semi skimmed milk
- 4tsp of dijon mustard (you can also add in 1-2 tsps of wholegrain mustard if you like an extra kick).
- pre heat the oven to 180 degrees
- roll out your pastry to just under 1/2 cm and lay carefully into a quiche (slightly deeper than a tart tin)
- blink bake the pastry for 20 minutes.
In the meantime prepare the delicious creamy leek filing:
- sauté the leeks in the olive oil over a medium heat soft but be careful not to brown them. Season well.
- In a separate bowl whisk the eggs into the cream, milk and mustard.
- spread the cooked leeks over the bottom of the pastry case and then pour over the creamy mix evenly.
- carefully place the tart into the over for a further 30 minutes until golden brown on top.
Mmmm, a little delicious weekend lunch or wonderful snack with a cold glass of wine. Serve at room temperature.