Leek & Onion Tarte
For the pastry:
225gr plain flour
100gr butter – diced
2 to 3 tbsp water
Method for pastry
- Sift the flour in a large bowl , add the diced butter and rub with your fingertips until the mixture crumbles
- Stir in the salt, then add the water to bind until a dough forms.
- 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
250ml double cream
3tsp chives – finely chopped
Salt & pepper
- 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.
- Whilst the onions are cooking, slice the leeks and set aside.
- In a large bowl, place the eggs, double cream, salt & pepper and the chopped chives. Mix well and set aside.
- 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.
- With the back of your finger, press the pastry gently into the side of the tin.
- Trim and leave a slight overhang.
- Line the pastry with parchment paper and fill it with baking beans, this method is called blind baking. Bake for 15 minutes.
- Remove the beans and the paper, and bake for a further 10 minutes or until the pastry is golden brown.
- Cool on a wire rack, turn the oven down to 180C
- Spoon the caramelised onions mix into the case and smooth the top.
- 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.
- Rest the tarte for 15 minutes before serving and serve warm.
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.
Perfect for a cosy Autumnal evening!