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Creamy Leek Tart with two Welsh CheesesTheWorldWideGourmet.com

Flavors of Wales

Total time: 1hr to 2hr

Preheat oven to 190 °C (375 °F)
Preparation time: 10 minutes
Cooling time: 20 minutes
Cooking time: 40 minutes

Difficulty: Average

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Nutritional values

per 100 g

per portion

Energy:237.2 kcal

Proteins:9.2 g

Fats:13 g

Carbohydrate:24.1 g

Fibers:2.7 g

Sugar:1.8 g

Cholesterol:79 mg

Sodium:152.4 mg

Calcium:205.1 mg

Energy:783 kcal

Proteins:30.5 g

Fats:42.8 g

Carbohydrate:79.4 g

Fibers:8.8 g

Sugar:5.9 g

Cholesterol:260.8 mg

Sodium:502.9 mg

Calcium:677 mg

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INGREDIENTS

For 8 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

*Pastry

175

g

flour

75

g

butter

50

g

caerphilly cheese, grated

1

egg yolk

15

ml

chopped chives or thyme

5

ml

dry mustard

45

ml

water, or more as needed

*Filling

3

leeks

4

hardboiled eggs

225

g

llangloffan farmhouse cheese or other mature cheese

butter

breadcrumbs

*Béchamel sauce

600

ml

milk

300

ml

cream

50

g

butter

50

g

flour

1

bay leaf

1

piece of carrot

1

piece of onion

1

small celery stalk

6

peppercorns

1

clove of garlic

salt, pepper and nutmeg

METHOD

Making the pastry

  1. Sift the flour, mustard powder and salt into a mixing bowl. Rub the butter into the flour and make a well in the centre.
  2. Place the yolk, water, cheese and herbs in the well and gradually mix in with the flour and butter to form a dough.
  3. Roll out on a floured surface and line a 25cm, 10 inch buttered tart tin. Chill for 20 minutes.
  4. Line the pastry shell with baking parchment and baking beans, bake blind in a preheated oven for 25 minutes.
  5. Remove the parchment and beans and cook for a further 15 minutes until the shell is golden and firm to the touch.

Making the sauce

  1. Eat together the milk, cream, bay leaf, peppercorns, carrot, celery, onion, garlic and nutmeg. Bring almost to the boil, remove from the heat and cover with a lid, leave to cool.
  2. Strain the flavoured milk into a jug.
  3. In a clean saucepan, melt the butter, stir in the flour and cook for one minute. Add the milk a little at a time to the flour whisking all the time. Bring to the boil stirring constantly, reduce the heat and cook for 2 minutes.
  4. Add the cheese and melt into the sauce.

Assembly

  1. Place the cooked leeks into the pastry shell, arrange the sliced egg on top, then pour over the cheese sauce.
  2. Top with the remaining grated cheese and the breadcrumbs, place under a hot grill until golden and serve.

WINE SUGGESTIONS

Zinfandel Rosé

Merlot

Pinot Noir

CHEF'S NOTES

The leek, the national emblem of Wales, is highly appreciated in the cuisine of numerous countries. It manifests in simple country dishes as Welsh cawl to the heights of gastronomy as terrine de poireaux. The leek goes well in seafood, meat and vegetarian dishes. This combination with Welsh cheeses makes a fine light meal, starter or snack.



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