Leek & fourme d'Ambert tart
A gorgeous Gallic dish from the head chef of London's Bar Battu
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 40 mins
- 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.
- 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.
- 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.
Fourmet d'Ambert
Fourme d'Ambert is a French cow's milk blue cheese from the Auvergne region. Look for it in good cheese shops or buy online at natoora.co.uk. Any mild, creamy blue would work well.
PER SERVING
890 kcalories, protein 17.2g, carbohydrate 63.4g, fat 64.8 g, saturated fat 29.1g, fibre 5.7g, salt 1.82 g
Recipe from olive magazine, May 2011.
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http://www.bbcgoodfood.com/recipes/1286640/
http://www.bbcgoodfood.com/recipes/1286640/
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Ingredients
- 500g shortcrust pastry
- 25g butter
- 600g leeks , trimmed, washed and finely sliced
- 80g fourme d'Ambert cheese , grated
- 2 eggs
- 100ml double cream
- 1 tbsp finely chopped flat-leaf parsley
- salad leaves , to serve
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 40 mins
Ingredients
- 500g shortcrust pastry
- 25g butter
- 600g leeks , trimmed, washed and finely sliced
- 80g fourme d'Ambert cheese , grated
- 2 eggs
- 100ml double cream
- 1 tbsp finely chopped flat-leaf parsley
- salad leaves , to serve
PER SERVING
890 kcalories, protein 17.2g, carbohydrate 63.4g, fat 64.8 g, saturated fat 29.1g, fibre 5.7g, salt 1.82 g
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17 May 2011
Frantic Flapjack rated and commented on this recipe
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