Sunday, November 3, 2013

Leek tart

Borrowed heavily from here.

We got some leeks in the vegetable box and had an inclination for leek tart. I was skeptical about this recipe because it's so simple, but it turned out really well.

  • 2.5-3 leeks
  • 1 Tbsp. butter
  • 1/3 cup double cream
  • a bit of milk (if necessary)
  • pinch of nutmeg
  • salt
  • pepper
  • ~1/3-1/2 cup shredded Appenzeller (or gruyere, Bergkaese, etc)
  • 250g pre-made pastry crust (or make your own)
Preheat oven to 375F (gas mark ~5-6). Melt butter, add leeks, and sprinkle pinch of salt over leeks. Saute leeks over medium heat until very soft (~10 minutes). Add cream (add milk if mixture is too thick) and heat mixture on low for 5 minutes. Add salt pepper and nutmeg to taste taking care not to add too much salt (the cheese will add to the saltiness). Roll out pastry to fit three 3.5" ramekins, distribute leek mixture evenly between them, and top with cheese. Bake for about 30 minutes or until cheese is melted and golden. Let cool for at least 10 minutes. Serve hot, warm or cold.
Serves 3.

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