For the crust, I relied on the trusty Delia Smith recipe found here. My dough was just slightly too dry; I've made a mental note to add a bit more water the next time.
If you've never cooked with leeks before, be sure to wash them thoroughly. There's a great tutorial here.
Leek Tart Recipe
makes 1 8" tart
(adapted from allotment.org.uk)
The original recipe does not call for an egg, however, I decided to add one as an additional binding element.
- 1 batch (175g) shortcrust pastry dough
- 1½ lbs. (700g) leeks, washed
- 4 oz. (112g) butter
- 2 oz. (56g) flour
- 200 ml. milk
- Salt, pepper, and nutmeg
- 1 large egg, beaten
- 3 oz. (84g) mature Irish cheddar cheese
This tart is all leek, all the time; it has a gorgeous flavor. It would make a great companion to toasted wheaten bread or a spring green salad. It would make a great addition to your leek recipe collection.