You’ll find frozen puff pastry in a box in your supermarket. It’s the sharp flavor that will compliment the sweet apple so well.
Leek tart recipe how to#
Check out the video at the bottom of this page to see how to prepare the leeks.įinally, the Cheddar cheese should be the best quality sharp Cheddar that you can find. Leeks grow out of sandy soil and a lot of grit gets caught between the leaves. You probably won’t find special leeks in the supermarket, but it is important to make sure you clean the leeks properly. I use Gala or Honeycrisp which both have a nice sweet flavor that compliments the salty Cheddar and leeks nicely. You want the apples to retain their texture somewhat, but they don’t cook for long so there’s little worry about them breaking down too much. When so few ingredients make up the flavor for your meal, it’s important to pay attention to the quality of those ingredients. Remove from the oven and leave to cool for 5 or so minutes before cutting into wedges to serve.There are three main ingredients in this apple leek Cheddar tart – apples, leeks and Cheddar cheese (no surprises there!). Place the tart in the oven on a middle shelf and bake for 35–40 minutes until the pastry is crisp and pale golden and the tart filling is set. Glaze all exposed pastry with the reserved egg and sprinkle the cheese over the top of the filling. Step 6įold the edge of the pastry over to create a lip. Spoon the creamy leeks on top, spreading it out evenly and leaving a 1–2cm ( – in) gap around the edge. Place a sheet of baking paper on a baking sheet, and put the circle of pastry on to it. Remove the pastry from the fridge and roll out to a circle about 3mm (1∕8 in) thick, leaving no gaps or holes. Add the sour cream, thyme leaves and nutmeg to the bowl. Step 3īeat the eggs in a bowl, then scoop out a couple of tablespoons of beaten egg to glaze later. Preheat the oven to 200 C/400 F/gas mark 6.
Melt the butter in a pan over a low-medium heat, add the leeks and bay leaves and cook for 15 minutes until really soft and sweet. This recipe is extracted from 'Herb: A Cook's Companion' by Mark Diacono (Quadrille, £26). Cling film (plastic wrap) the pastry and rest in the fridge for 30 minutes. (Alternatively, mix the butter into the flour and salt in a bowl using your fingertips until it resembles breadcrumbs, then add the egg and mix to form a dough.) Bring the dough together with your hands, adding the thyme leaves, and shape into a round. Add the egg and pulse until the mixture just comes together. See more recipes from 'Herb: A Cook's Companion' Methodįor the pastry, put the flour, salt and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. A swizz of herb oil or picada to serve is a fine option. You could make this with onion rather than leeks, and in a tart tin if you prefer. Lemon thyme makes the sunniest, orange thyme is altogether more resinous and autumnal, and common thyme gives a tart you could eat for breakfast, lunch and tea and not tire of it. Make this with common thyme, lemon thyme or orange thyme and that slight shift in bias makes three very different tarts. A sublime lunch or dinner that beautifully illustrates the power of the tweak.
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