Leek tart - wheat free recipe
dietary information: | |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
| vegan |
|
serves 6
pastry:
| 180 | g | all purpose wheat free flour (gluten free flour will substitute) |
| 90 | g | butter or margarine |
| water to mix |
filling:
| 1 | leeks, trimmed and sliced | |
| 1 | tbsp | olive oil |
| 1½ | wheat free vegetable stock cubes | |
| 100 | ml | boiling water |
| 200 | g | greek yogurt (or natural yogurt or fromage frais) |
| 3 | large | eggs, beaten |
| black pepper, freshly ground |
preheat oven: 200°C, 400°F, Gas 6
| 1. | Place the leeks and olive oil in a saucepan and sweat until the leeks are softened. |
| 2. | Make the strong vegetable stock and pour it over the leeks, simmer the leeks uncovered, stirring regularly until all the stock has been absorbed. |
| 3. | Mix the flour and fat until it resembles fine breadcrumbs. Add water until it binds into pastry. |
| 4. | Oil and flour a 20 - 22 cm diameter flan dish. |
| 5. | Place the pastry mix into the dish, pressing it around the sides with your hands to make a pastry case. (It will be too fragile to use a rolling pin to roll out) |
| 6. | Prick the pastry base with a fork and chill it in the fridge for about 30 minutes. |
| 7. | Remove the pastry case from the fridge. Spoon the leeks into the case. |
| 8. | Mix the greek yogurt with the eggs and season. Pour over the leeks. |
| 9. | Bake on the middle shelf of the oven for 35 minutes until golden brown on top and firm. |
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