Sunday, 26 December 2010

Tarte Aux Poireaux

This is in many ways the sister recipe to the Tarte aux Oignons et Lardons I made back in September. This was made as a large tart and cut into slices as finger food for a cocktail party a few weeks back, and was declared "excellent" by everyone who tried it. Though I suspect this was more down to their inebriation than any cooking talent of my own!


Ingredients (makes 12 6cm squares):
250g shortcrust pastry
2 leeks
4 eggs
40g grated parmesan
3 dessertspoons crème fraîche
1/4 teaspoon nutmeg

Method:
Preheat the oven to 200°C, then line a 32cm shallow baking tray with greaseproof paper. Roll out the pastry on a floured surface so that it fits the container, then line the baking tray on top of the paper. Prick the pastry all over with a form and add another sheet of greaseproof paper, then fill with ceramic baking beans. Place in the oven for 15 minutes, until cooked.

While the pastry is baking, slice the leeks into 5mm slices and gently fry until soft and golden, then set aside. In a large bowl, beat together the eggs, crème fraîche, parmesan and nutmeg, then season with a little salt and pepper. 

When the pastry is cooked, remove the top sheet of greaseproof paper and ceramic beans, then distribute the leeks evenly on top of the pastry. Gently pour over the egg and crème fraîche mix so that it fully covers the leeks and the pastry case is filled, then bake in the oven for a further 15-20 minutes.

When cool, transfer to a flat wooden board (a large chopping board will do) and slice into three lengthways and quarters widthways so you have perfect hand-sized portions. You can either serve it warm or at room temperature - your choice!

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