Leek and fourme d’Ambert tart

Name: Leek and fourme d’Ambert tart
Total time: 50 min
Ingredients: shortcrust pastry 500g; butter 25g; leeks 600g, washed and finely sliced; fourme d’Ambert 80g, grated; eggs 2; double cream 100ml; finely chopped to make 1 tbsp; salad leaves to serve

50 minutes
serves 4
Easy

Combine leeks with one of France's most-prized cheeses, fourme d'ambert, in this easy tart. Designed to impress, it's simple to make when you use ready-made pastry and is good with salad leaves.

December 19, 2014 at 2:32 pm

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

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.