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Leek & Onion Tarte

Published: 10th December 2018

Ingredients

For the pastry:

225gr plain flour

100gr butter – diced

Pinch salt

2 to 3 tbsp water

Method for pastry

  1. Sift the flour in a large bowl , add the diced butter and rub with your fingertips until the mixture crumbles
  2. Stir in the salt, then add the water to bind until a dough forms.
  3. Briefly, knead the dough on a floured surface , wrap it in cling film and place in the fridge

Ingredients for tarte

4 large “Chefs white” leeks – cut into 0.5 to 1 cm slices

2 medium onions - peeled and sliced

4 garlic cloves – peeled & chopped

Small Sprig thyme – finely chopped

80g butter

3 eggs

250ml double cream

3tsp chives – finely chopped

Salt & pepper 

Method

  1. Heat the butter in a pan, place the sliced onions, thyme and the chopped garlic. Stir well and mix often until the onions are caramelised.
  2. Whilst the onions are cooking, slice the leeks and set aside.
  3. In a large bowl, place the eggs, double cream, salt & pepper and the chopped chives. Mix well and set aside.
  4. Heat the oven at 190 C, roll out the pastry on a floured surface to about 5 mm thick and gently lay it over a 23 cm tart tin.
  5. With the back of your finger, press the pastry gently into the side of the tin.
  6. Trim and leave a slight overhang.
  7. Line the pastry with parchment paper and fill it with baking beans, this method is called blind baking. Bake for 15 minutes.
  8. Remove the beans and the paper, and bake for a further 10 minutes or until the pastry is golden brown.
  9. Cool on a wire rack, turn the oven down to 180C
  10. Spoon the caramelised onions mix into the case and smooth the top.
  11. Neatly place the sliced leeks intothe pastry case, add the egg/ cream mixture and bake in the oven for 25 to 30 minutes, or until there is no wobble in the centre of the tarte.
  12. Rest the tarte for 15 minutes before serving and serve warm.

To serve

Place a slice on a plate with dressed salad leaves, alternatively serve the whole sliced tarte and present it on a chopping board for sharing with family & friends.

Tip

Perfect for a cosy Autumnal evening!

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