Recipe: The Tidy Kitchen’s Caramelised Leek Tart with Walnut Pastry and Perl Las

Recipe: The Tidy Kitchen’s Caramelised Leek Tart with Walnut Pastry and Perl Las

Most of us would like to be eating more locally grown, seasonal produce, but this can be a bit of a challenge during the winter months when the chilly British climate means that fewer native vegetables are readily available.

Happily, that’s not the case with the humble leek. This hardy green vegetable is at its best during the coldest months of the year, is fantastically versatile, and can add flavour and bite to a wide range of savoury dishes.

As part of a recent #paidpartnership with british-leeks.co.uk I worked with local chef Laura Graham of The Tidy Kitchen Company who came up with a range of delicious dishes to showcase the British leek at its best.

Her first creation was this delicious Caramelised Leek Tart with Walnut Pastry and crumbled Perl Las.

Caramelised Leek Tart

Caramelised Leek Tart with Walnut Pastry & Perl Las

Approx prep time: 30 mins / Cooking time: 30 – 35 minutes

This is a sponsored post, in collaboration with www.british-leeks.co.uk.

Tart case:

200g plain flour

45g walnuts, finely chopped (a food processor would be best)

25g grated parmesan

½ tsp salt

50g cold unsalted butter

1 medium free-range egg, beaten

1 tsp fresh oregano

Method:

  • Add flour, walnuts and parmesan to a large bowl
  • Sprinkle in the fresh oregano and ½ tsp salt. Mix well.
  • Make a well in the middle of the mixture; add the beaten egg and quickly stir to combine.
  • Add 1 tbsp water, and mix to form a soft, pliable dough
  • Bring together and knead lightly on a clean work-surface
  • Roll into a ball and press into a flat 1-inch thick disk. Wrap in cling film and chill in the fridge for 30mins. 

Filling:

1 tsp butter

1 tsp vegetable oil

2 leeks, trimmed and finely chopped

2 cloves of garlic

5 free range eggs

100ml double cream

200ml milk

Freshly cracked black pepper

100g Perl Las cheese

½ tsp salt

Method:

  • Whilst pastry is chilling, get started on the filling. Heat a frying pan on medium heat, then add the butter and oil.
  • Add finely chopped leeks and sweat on low heat for 20 mins.
  • Once soft and slightly caramelised, add crushed garlic and continue cooking for two mins, then set to one side to cool.
  • In a large bowl, beat 5 eggs and add milk, cream, salt and pepper, and mix.
  • Remove pastry disk from fridge and sprinkle a small amount of flour on a clean work surface.
  • Roll out pastry into a large circle, big enough to cover tart case and to come up the sides.
  • Place gently into case and press down to ensure it reaches the bottom, then line with backing parchments and weigh down with baking beans.
  • Chill for 15 minutes.

Assembly:

  • When chilled, remove the tart case from fridge and put into preheated oven for 15 minutes.
  • After 15 mins, remove the baking beans and place back in the oven for a further 10 minutes until the bottom is baked – this prevents a soggy bottom.
  • Remove pastry from the oven and pour the egg mixture into the warm tart case, then sprinkle in the sweated leeks.
  • Crumble in in 100g of Perl Las cheese in small chunks – you can use more or less to taste.
  • Return to the oven at 160c and bake for 30 minutes until golden brown and cooked through, there should be no wobble when ready.

Serving suggestion: serve warm or cold with a fresh green salad and Pembrokeshire Early new potatoes.

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