Cheese & leek tart - wheat free recipe
This cheese & leek tart is good enough to serve up for your vegetarian dinner guests, and they certainly won't feel that they're
missing out. Either make one large tart, or make several individual ones and serve as a starter with a few salad leaves or watercress base.
We've also found that this tart goes down very well at bar-b-ques, buffets, and picnics. Hot or cold it is very tasty, and people
will be sure to come back for second helpings.
dietary information: |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
| vegan |
|
Serves 6
Pastry
| 180 |
g |
all purpose wheat free flour |
| 90 |
g |
low-fat spread, margarine or butter |
|
|
water to mix |
Filling
| 4 |
|
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 |
| 100 |
g |
cheese, grated |
|
|
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 using the stock cubes and boiling water, 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 and place half the cheese in the bottom. Spoon the leeks into the case. |
| |
| 8. |
Mix the greek yogurt with the eggs and season. Pour over the leeks. |
| |
| 9. |
Sprinkle the remaining cheese over the top, and bake on the middle shelf of the oven for 35 minutes
until golden brown on top and firm.
|
| |
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