Leek and cheddar tart
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 175 | grams | Puff pastry; (6oz) |
| 50 | grams | Unsalted butter; (2oz) |
| 1 | Clove garlic | |
| 1 | small | Onion; finely chopped |
| 2 | Leeks; shredded | |
| 1 | tablespoon | Fresh tarragon |
| 75 | grams | Mature cheddar; grated (3oz) |
| 3 | Eggs | |
| 300 | millilitres | Whipping cream; (1/2pint) |
| Grated nutmeg | ||
| Salt and pepper | ||
| 1 | tablespoon | Sherry and tarragon vinegar |
| 3 | tablespoons | Olive oil |
| Salt and pepper | ||
Directions
FILLING
VINAIGRETTE
Pre heat the oven to 180øC/350øF/gas mark 4.
Roll out the pastry very thinly and use it to line a greased flan tin 20cm.
For the filling: Gently heat half the butter and add the garlic, leeks and onion. Cook for approx 5 minutes. Remove from the heat and sprinkle in the tarragon.
Spread the leek mixture over the base and scatter over the cheese.
Whisk together the eggs, cream and season with nutmeg, salt and pepper.
Pour over the leek mixture, dot the top with the remaining butter and bake for 30 minutes or until golden and set.
Serve warm with mixed leaves.
Converted by MC_Buster.
Per serving: 3074 Calories (kcal); 273g Total Fat; (78% calories from fat); 40g Protein; 125g Carbohydrate; 1084mg Cholesterol; 761mg Sodium Food Exchanges: 5 Grain(Starch); 2½ Lean Meat; 7 Vegetable; 0 Fruit; 53 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.