Ingredients
- Pastry Dough
- 1 ½ cups unbleached all-purpose flour
- Pinch salt
- ½ cup spelt or whole wheat flour
- 220g cold unsalted butter
- ½ cup ice water
- Filling
- 1 cup chopped leeks
- 1 Tbsp fresh chervil, chopped
- 2 Tbsp butter
- 1 Tbsp fresh chives, chopped
- Salt and pepper to taste
- 1 cup fresh or frozen garden peas
- 100g Gruyère cheese, grated
- 2 cups cream
- 100g crumbled curd
- Pinch freshly ground nutmeg
- 1 Tbsp fresh mint, chopped in chiffonade*
- 1 large whole egg
- ½ Tbsp fresh tarragon, chopped
- 4 large egg yolks
Creamed Leek and Pea Tart
Method
- Pastry Dough Sift flours and salt together
- With box grater, grate butter into flour and incorporate well with fingers until mixture resembles coarse oatmeal
- Add ice water a bit at a time mixing well, and adding just enough water to bring dough together
- Form dough into 2 flat discs
- Wrap well, and refrigerate 10-20 minutes
- Roll 1 disc out into 10" round, reserving second disc for another use
- (Wrap and freeze or chill
- ) Line 10" fluted tart pan with pastry
- Refrigerate 10-30 minutes
- Filling Preheat oven to 200°c
- Sweat leeks in butter until tender and transparent, season with salt and pepper
- Set aside to cool
- Cover bottom of tart shell with grated cheese
- Sprinkle evenly with chopped herbs and with leeks and peas
- Mix cream, nutmeg, egg and yolks well with a whisk
- Pour evenly over other ingredients
- Place tart into preheated oven for 10 minutes
- Reduce heat to 180°c and continue to bake for 30 minutes
- Centre of tart should be set, but still jiggly
- Cool for 10-30 minutes before serving to allow custard to set
- Cut and serve
Comments
* is a chopping technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll. Check this youtube demo
Thanks to Agreeable Nature for providing the eggs, to McArthurs Berry Farm for the leeks, and to Evansdale Cheese for the curds used in the demonstration.
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