Emmanuelle's Evenlode & Leek Tart


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evenlode and leek tart

Ingredients:
Dough
300g plain flour
1/2 tsp salt
80ml really cold water
150g really cold butter
 
Tart
2 medium/large leeks
2 eggs and 2 egg yolks
Black pepper
Cumin seeds (optional)
 
Method:
Preheat the oven to 200 fan / 220 electric / 7 gas. To make the dough, mix the flour and the salt in a bowl.
Cut the butter into cubes and mix into the flour with your hands.
Grease and flour a 20cm tart tin. Place the dough into it and use a fork to pierce.
Place a sheet of baking parchment over it and pour on some baking beans.
Bake in the oven for 15 minutes.
 
In a bowl mix the 2 eggs and egg yolks with the double cream, black pepper and cumin seeds.
Rinse then chop the leeks (all of the white part and most of the green part).
Optional - you can cook the leeks for 5 to 10 minutes in boiling water with a tsp of bicarb of soda to make them more digestible, then drain.
Remove the parchment paper from the dough tin and add the leeks on top of the dough.
Add your egg and cream mixture on top of the leeks, then slice the cheese and place the slices on top of the tart.
Bake in the oven for 30 to 45 minutes until the top is a golden brown colour.
evenlode washed rind cheese from gloucestershire

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