Name: Creamed leek tart
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 3 h
Yield: Cuts into 10-12 slices
Cuisine: French
Ingredients: 300g plain flour plus extra for dusting; 140g unsalted butter cut into small pieces, plus extra for greasing; 1 medium egg; 4 tbsp iced water; 85g unsalted butter; 800g leek sliced lengthways then into 2.5cm/1in pieces; ½ tbsp plain flour; 300ml milk; 200ml double cream; 2 medium eggs; 4 medium egg yolks beaten together with the other eggs; 100g gruyère grated; 1 tsp English mustard

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Creamed leek tart

Creamed leek tart

John Torode

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Cuts into 10-12 slices

More effort

Prep: 30 mins

Cook: 1 hr and 30 mins

Plus chilling and resting

A star rating of 4.5 out of 5.23 ratingsRate

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A creamy tart from MasterChef judge John Torode that makes a great centrepiece at any time of year

Freezable

Vegetarian

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Winter leaf & parsnip salad with walnuts

A star rating of 4.5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

For the pastry

300g plain flour

plus extra for dusting
140g unsalted butter

cut into small pieces, plus extra for greasing
1 medium egg
4 tbsp iced water

For the filling

85g unsalted butter
800g leek

sliced lengthways then into 2.5cm/1in pieces
½ tbsp plain flour
300ml milk
200ml double cream
2 medium eggs
4 medium egg yolks

beaten together with the other eggs
100g gruyère

grated
1 tsp English mustard

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Nutrition: per serving (12 slices)

kcal414
fat32g
saturates18g
carbs24g
sugars3g
fibre2g
protein9g
salt0.23g

low

Method

step 1

Pulse the flour and butter in a food processor until you have fine crumbs. Add the egg yolk and water, and bring together into a ball. Do not knead. Roll the pastry in cling film and chill for at least 1 hr.
step 2

Meanwhile, heat the butter in a pan, then add the leeks. Cook over a low heat for 20-25 mins until soft, stirring often. Season to taste. Stir in the flour, cook for 3-4 mins, stirring, then stir in the milk and cream. Once smooth, simmer for 15 mins to cook out the flour. Season well, then cool. If making ahead, cover the surface with cling film and chill for up to 2 days. Stir the eggs and egg yolks into the mix, along with the grated cheese and the mustard.
step 3

Heat oven to 190C/170C fan/gas 5. Roll out the pastry on a floured surface to about 5mm/¼in thick, and gently lay it over a 23cm loose-bottomed tart tin. Using a small ball of pastry to help, gently press the pastry into the sides of the tin. Trim, leaving a slight overhang. Line the pastry with baking paper, fill with baking beans, then bake for 15 mins. Remove the beans and paper, and bake for 10 mins more or until golden and biscuity. Cool on a wire rack. Turn oven down to 180C/160C fan/gas 4.
step 4

Spoon the leek mix into the case and smooth the top. Bake for 30 mins until set and golden. Rest the tart for 15-20 mins before you slice it, and serve warm. If making ahead, chill the tart. Once cooled, for up to 2 days, or freeze for a week. Defrost in fridge, then warm in the oven for 20 mins before serving.

Recipe from Good Food magazine, December 2009

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A star rating of 4.5 out of 5.23 ratings

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