Leek and fourme d’Ambert tart
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
Ingredients
- 500g shortcrust pastry
- 25g butter
- 600g leeks, washed and finely sliced
- 80g fourme d’Ambert, grated
- 2 eggs
- 100ml double cream
- finely chopped to make 1 tbsp flat-leaf parsley
- to serve salad leaves
Method
- STEP 1
Heat the oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and line 4 deep tart tins approx 10cm, cover with baking parchment and baking beans then blind bake for 15 minutes. Remove the beans and paper and cook for 5 minutes more until cooked and pale golden. Remove and turn down oven to 150C/fan 130C/gas 2.
- STEP 2
Heat the butter in a medium frying pan and cook the leeks until soft. Season. mix the cheese, eggs and cream, then season and stir in the parsley.
- STEP 3
Tip the leeks into the pastry cases and pour over the egg mixture. Cook for 20 minutes, until set, but still with a slight wobble in the centre. Serve warm with salad.
