Leek Tart
That onion tart: a kilo of leek softened to sweetness for nearly forty minutes, under a cream and cheese custard on puff pastry.
Ingredients
Instructions
Wash the leek thoroughly, especially between the layers, and slice it into rounds.
Melt the butter in a large pan, add the leek and cook over medium heat for 30–40 minutes until soft and sweet. It should collapse down and turn tender.
In a bowl, beat the eggs, then add the milk, cream, grated cheese and spices. Mix until even.
Butter the tin, line it with the pastry and prick the base with a fork. You can blind-bake it for 5–7 minutes at 180 °C so it does not go soggy.
Spread the softened leek over the pastry and pour the egg and cream mixture on top.
Bake at 175–180 °C for about 40–45 minutes, until the tart is golden and the filling has set.