Leek and cheddar tart

1 servings

Ingredients

Quantity Ingredient
175 grams Puff pastry; (6oz)
50 grams Unsalted butter; (2oz)
1 Clove garlic
1 small Onion; finely chopped
2 Leeks; shredded
1 tablespoon Fresh tarragon
75 grams Mature cheddar; grated (3oz)
3 Eggs
300 millilitres Whipping cream; (1/2pint)
Grated nutmeg
Salt and pepper
1 tablespoon Sherry and tarragon vinegar
3 tablespoons Olive oil
Salt and pepper

Directions

FILLING

VINAIGRETTE

Pre heat the oven to 180øC/350øF/gas mark 4.

Roll out the pastry very thinly and use it to line a greased flan tin 20cm.

For the filling: Gently heat half the butter and add the garlic, leeks and onion. Cook for approx 5 minutes. Remove from the heat and sprinkle in the tarragon.

Spread the leek mixture over the base and scatter over the cheese.

Whisk together the eggs, cream and season with nutmeg, salt and pepper.

Pour over the leek mixture, dot the top with the remaining butter and bake for 30 minutes or until golden and set.

Serve warm with mixed leaves.

Converted by MC_Buster.

Per serving: 3074 Calories (kcal); 273g Total Fat; (78% calories from fat); 40g Protein; 125g Carbohydrate; 1084mg Cholesterol; 761mg Sodium Food Exchanges: 5 Grain(Starch); 2½ Lean Meat; 7 Vegetable; 0 Fruit; 53 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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