Leek & Gruyère Tart
Silky, slow-cooked leeks in a rich cheesy custard, in crisp pastry.
Shop-bought shortcrust makes this an easy weekend lunch.
Cook the leeks slowly until very soft and sweet; it makes all the difference.
Ingredients
Method
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Line the tin
Line a 23 cm tart tin with the pastry and chill for 15 minutes. Heat the oven to 200°C (180°C fan).
Timer: 15:00
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Blind bake
Line with paper and baking beans and bake for 15 minutes. Remove the beans and bake 5 minutes more. Lower the oven to 180°C (160°C fan).
Timer: 15:00
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Cook the leeks
Meanwhile, cook the leeks gently in the butter for 12 minutes until very soft.
Timer: 12:00
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Fill and bake
Whisk the eggs, cream and nutmeg. Spread the leeks and cheese in the case, pour over the custard and bake for 25 minutes until just set.
Timer: 25:00