Leek Tart
◷1.5 hours
That onion tart: a kilo of leek softened to sweetness for nearly forty minutes, under a cream and cheese custard on puff pastry.
Ingredients
◎8 servings
Puff pastry1 pack
Leek(trimmed weight, without the tough green parts)1 kg
Butter40–50
Whole milk125 ml
Cream(20–30%)125 ml
Eggs4 pcs
Gouda cheese(emmental, gruyère or similar)200 g
Saltto taste
Ground black pepperto taste
Nutmegpinch
Instructions
1
Wash the leek thoroughly, especially between the layers, and slice it into rounds.
2
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.
3
In a bowl, beat the eggs, then add the milk, cream, grated cheese and spices. Mix until even.
4
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.
5
Spread the softened leek over the pastry and pour the egg and cream mixture on top.
6
Bake at 175–180 °C for about 40–45 minutes, until the tart is golden and the filling has set.