Flamiche aux Poireaux (Leek & Gruyere Tart)

Fri, 14 July 2023

ingredients:

2 Leeks, sliced thinly

4 Eggs, whisked

A drop of Cream

½ a sheet of shop bought Puff Pastry, you can freeze the other half if it hasn’t already been frozen

100g Gruyere Cheese, grated (you can use cheddar too)

Knob of Butter

Glug of Olive Oil

Salt & Pepper

Optional: Fresh parsley, chives or fennel to garnish

For the French Dressing:

2 parts Olive Oil to 1 part Cider Vinegar

1 tsp Dijon mustard

1 clove of garlic, peeled and bashed with the back of a knife

Salt & Pepper

method:

1.  Preheat the oven to 180?. Melt the butter in a wide frying pan and then add the oil.

2.  Add the leeks with a pinch of salt and on a medium heat, soften gently while stirring regularly.

3.  Break the eggs into a large jug or bowl and whisk with salt and pepper .

4.  Open out the sheet of pastry, slice in half and place in a shallow oven proof dish or baking tray with high edges on the paper that came with it or on a fresh sheet of baking paper.

5.  When the leeks are softened and slightly golden at the edges, spread them over the pastry, top with the cheese and finally pour the egg mixture over.

6.  Place in the oven and bake for about 20 minutes or until set at the centre. Top with the herbs. Serve with green leaves and the french dressing.