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Ingredients
- shortcrust pastry 500g
- butter 25g
- leeks 600g, washed and finely sliced
- fourme d’Ambert 80g, grated
- eggs 2
- double cream 100ml
- flat-leaf parsley finely chopped to make 1 tbsp
- salad leaves to serve
Method
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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.
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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.
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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.
Nutritional Information
- Kcals 890
- Carbs 63.4g
- Protein 17.2g
- Fat 64.8g
- Salt 1.82g
- Fibre 5.7g
