Leek, Gruyère and Mustard Tart
Ingredients
- 320 g ready-rolled shortcrust pastry
- 3 leeks
- 100 g gruyère cheese
- 200 ml double cream
- 3 eggs
- 1 tbsp wholegrain mustard
- 20 g butter
- 5 g fresh thyme
Nutrition (per serving)
- Calories
- 820 kcal
- Protein
- 20.8 g
- Carbohydrate
- 42.2 g
- of which sugars
- 5.4 g
- Fat
- 61.8 g
- of which saturates
- 33.3 g
- Fibre
- 4.5 g
- Salt
- 1.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 190°C (fan 170°C). Line a 23cm loose-bottomed tart tin with the pastry, prick the base and blind-bake with baking paper and beans for 15 minutes. Remove the beans and paper and bake for a further 5 minutes.
- 2
Thinly slice the leeks and soften in butter over a medium heat for 8–10 minutes until completely tender. Season and stir in the thyme leaves.
- 3
Whisk together the eggs, cream and mustard. Season with salt and pepper.
- 4
Spread the mustard over the base of the blind-baked pastry case. Add the leeks in an even layer, then scatter over the gruyère.
- 5
Pour in the cream and egg mixture. Bake for 25 minutes until just set with a slight wobble in the centre.
- 6
Allow to cool for 10 minutes before removing from the tin. Serve warm or at room temperature with a crisp green salad.
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