Creamy Leek Tart

Serves: Eight | Prep: 25 min | Cook: 50 min

Ingredients:

Crust:
1 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup cold butter, cubed
1/4 cup cold water

Creamy Leek Filling:
4 Tbsp butter
2 lbs leeks, Cleaned and sliced
1 cup double/heavy cream
1 tsp dijon mustard
1/2 tsp salt
1/4 tsp pepper
2 eggs, beaten
1/2 cup swiss/emmental cheese, shredded
1/4 cup parmesan cheese, grated

Directions:
Crust:
Preheat oven 375F/190C. Grease an 11-inch quiche pan with a removable base.

In a food processor add flour and salt, blitz to combine. Add butter and pulse until the mixture clumps together to form crumbs. With the motor running add 2 tablespoons of water, then 1 tablespoon at a time, until the dough comes together and forms a ball.

Turn the dough out onto a floured surface and roll out into a 13-inch circle. Transfer to the prepared quiche pan, press the pastry into the edges of the pan, patching up edges as needed. Roll the rolling pin across the top to cut off the excess pastry. Blind bake the crust by placing a sheet of baking paper over the crust, make sure all the crust is covered. Fill the center with pastry beads, dried beans, or rice. Bake, 20 minutes, remove beads and baking paper.

Creamy Leek Filling:
Melt butter in a skillet over medium low heat. Add leeks, cook, 15-20 minutes, until soft not brown, stirring often. Stir in cream, simmer, 5 minutes. Add salt and pepper and taste for seasoning. Remove from heat and let cool slightly. Stir in eggs, swiss and parmesan cheese. Bake, 25-30 minutes. Let cool, 10 minutes before serving.

More Delicious Recipe:
Tomato Tart
Leek and Potato Soup
Turkey and Leek Pie with Phyllo
Harvest Pasta Sauce
Leek Butter Bean Soup with Chard and Bacon