Leek and Cheese Tart

I haven't made a savoury tart or quiche for quite some time but when I saw some nice looking leeks at our local shop they really prompted me to make one again as we enjoy them so much. Also as we had decided to have some meat free days after the holidays this was another reason to be looking for some nice veggie alternatives.

I usually make the same basic pastry for all my savoury tarts but you can make it richer by adding an egg or cream instead of water if you wish. Some grated cheese is also a nice addition. The filling this time is a bit different to my normal one, unusually it includes some honey and I used crème fraîche instead of double cream.

This turned out so nicely. The pastry was light and crispy and thankfully didn't shrink back from the edges, which is always something I take great care about. My trick is gently pushing the pastry down towards the base before trimming off the excess. I think the resting it in the refrigerator before baking helps too. The filling with the honey and crème fraîche was fabulous, so creamy and luscious, and I think this may well be my very best leek tart recipe yet. It's fun to experiment with different combinations of vegetables and cheeses, I love savoury tarts. One of my favourites is my slightly adapted version of Pumpkin Tart with Spinach & Gorgonzola by Diana Henry from Roast Figs Sugar Snow.

Leek and Cheese Tart - Serves 6

for the pastry:
225g plain flour
125g butter, from the refrigerator
good pinch salt
a little very cold water

for the filling:
3 large leeks, trimmed weight approximately 450g
1 Tbsp olive oil
3 large eggs
15g pack fresh chives, finely chopped
2 Tbsp clear honey
200g crème fraîche
100g Cheddar cheese, grated

For the pastry, put the flour, the butter cut into cubes, and salt into the food processor and, using the plastic blade, process the mixture until it resembles breadcrumbs. Add just enough water to make the pastry come together. Wrap it in foil or clingfilm and refrigerate for about half an hour. You can make this the normal way by hand if you don't have a food processor. Also you could, of course, just buy some but I find even good quality shop bought pastry is not as light or tasty as homemade.

Divide the leeks in half lengthways, then cut into thinnish slices. Heat the oil in a large frying pan and gently cook the leeks, covered, for 5-8 minutes until wilted and softened, but not coloured. They should sweat rather than fry. Remove from the heat and leave to cool.

Preheat the oven to 190°C. Lightly grease a 24cm deep fluted tart form. Roll out the rested pastry on a lightly floured surface to a circle about 4cm wider all around than the form. Carefully lift the pastry into the form and gently press it into the base and sides, taking care not to stretch the pastry. Trim any excess pastry and prick the base with a fork. Chill in the refrigerator for 20 minutes.

When the pastry is chilled, place a sheet of baking parchment over it, scrunching in the edges to fit if necessary. Fill with either baking beans, dried beans or rice grains to weigh down the pastry whilst it is being part-cooked and stop it from rising. Bake in the oven for 15 minutes. Now remove the baking parchment and beans, and pop the pastry shell back in the oven for another couple of minutes to dry the surface.

Meanwhile place the eggs in a bowl and beat with the chives, honey and crème fraîche. Season with salt and pepper. Add the cooled leeks to the egg mixture and mix well. Now add the grated cheese and stir in carefully.

Spoon the leek mixture into the partially cooked pastry shell and put it back in the oven for 35 minutes until lightly golden and set. Don't worry if it still has a slight wobble as the filling will continue to cook for a while when removed from the oven. It will set further as it cools, so allow it to stand for a good 10 minutes before serving. Cut into wedges and serve with a crisp green salad.