Leek tart recipe

Leek Tart recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Leek tart recipe, recipe Rating: 4.7
Number of votes:84 

Ingredients

	For the shortcrust pastry:
200 g	flour
1 tsp	baking powder (heaped)
1	egg
2 tbsp	water
100 g	butter
1 pinch(es)	salt
	For the topping:
1.2 kg	leek
1 tbsp	butter
100 g	cheese, grated
3	eggs
250 g	Crème fraîche or sour cream
	salt
1 pinch(es)	ground nutmeg
1 pinch(es)	cinnamon

Instructions

Knead together the ingredients for the pastry. Form to a ball, wrap into cling film and place in the fridge to cool for 30 minutes.

Halve the leek lengthwise, then cut in slices. Heat the butter and cook the leek covered for 3-4 minutes, then allow to cool completely.

Preheat the oven to 200°C.

Line a spring form (26cm) with the pastry, pulling up the edges for approx. 3 cm and prick the dough several times with a fork.

Mix the eggs with the cheese, condiments and crème fraîche. Fold in the chilled leek. Evenly divide the mixture on the pastry.

Place the baking tray in the preheated oven onto the second rack from the bottom and bake for approximately 45 minutes.

Cut the tart in slices and serve whilst still warm.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
328 kcal