Ingredients:
- 400-500g shortcrust pastry (polenta pastry works
well here)
- 50g butter
- 700g leeks, very finely sliced, washed &
drained
- Sprigs of fresh thyme, leaves only (or dried
mixed herbs)
- 200ml double cream
- 2 eggs
- 200g smoked salmon, cut into small slices/ pieces
- 75g gruyere, grated
- 30-50g parmesan, very finely grated
Method:
- heat oven to 200C/ fan 180C/ gas 6
- butter/ grease a 20cm tart dish
- roll out the pastry and carefully line the dish
with it, pricking the bottom lightly with a fork
- line pastry case with baking paper & fill
with baking beans
- bake for 15 minutes, or until base is crisp
- reduce oven heat to 180C/ fan 160C/ gas 4
- remove baking beans & baking paper
- meanwhile, melt butter in a large frying pan
& cook leeks for 5-7 minutes until soft & collapsed, adding thyme/
herbs
- remove from heat and allow to cool completely
- meanwhile, mix eggs and cream with some salt
& pepper (you can add a little crème fraiche or yoghurt at this point)
- spread the smoked salmon in the pastry case, then
add the leeks and most of the grated gruyere
- carefully pour in the egg/ cream mixture, making
sure that mixture mixes in properly with the leeks and salmon
- sprinkle the top with the remaining gruyere, the
parmesan and a few herbs
- return the dish to the oven and cook for 35-40 minutes until the tart is set and just beginning to brown at the edges.
What else you need to
know:
- best served warm (rather than hot) with a mixed
salad
- reheats and freezes well
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