Gruyère and Leek Tart

Cook Time 45 minutes

Servings 4

Ingredients

20g salted butter

2 medium leeks, washed and top third of leaves removed, chopped

3 eggs

300ml thickened cream

1 pinch of nutmeg

120g freshly grated Gruyere cheese 

Salt and pepper

Pastry 

200g plain flour

100g unsalted butter, diced

1 whole egg

1 splash of cold water

Salad 

Broad leaf rocket, radicchio and frisée leaves

1 tbsp Dijon mustard

1 tbsp sherry vinegar 

3 tbsp extra virgin olive oil 

Method

Place the flour, salt and butter in a blender and pulse until it forms a breadcrumb-like mixture. Add the egg and pulse adding a little water until it comes together. Knead a few times then flatten the dough into a disk, wrapped in cling film and place in the fridge.

Preheat the oven at 200°C (fan forced and bottom program).

In a sauté pan, melt the butter and sweat the leeks off with the lid on until soft with little colour. Stir regularly. Cool.

In the meantime, butter a flexi bottom, 28cm (approx.) round tart tin with butter. Roll pastry out to about 3mm and arrange in the tart tin. Prick the bottom with a fork and spread the leeks over the pastry. Scatter over the Gruyere cheese.

In a bowl, beat the eggs with the cream, add small pinch of salt, pepper, nutmeg. Pour egg mixture over leeks and cheese.

Bake for 40 minutes on the bottom shelf of the oven to ensure the tart base with flaky and golden. If the top of the tart colours too quickly (after 20 minutes) place foil loosely on top so the cooking can continue without burning the top.

Serve with simply dressed lettuce leaves.