LEEK TART RECIPE FULL

Place a second sheet of paper over it and roll the pastry into the desire shape. Assemble into a ball and slightly flatten it with your hands. Transfer over a lightly floured sheet of baking paper.You may need a little less or more water. Blend between each addition and stop as soon as the dough starts to come together. Gradually add the cold water, a little bit at the time.Blend until fully combined - you shouldn't see any large lumps of butter anymore. Cut the Butter into small cubes and add them to the flour.Place the Flour and Salt in the bowl of your food processor.But you can absolutely make it by hands as well! Like always, I make my shortcrust pastry in the Food Processor as it is much quicker - and less messy. I often add Cumin Powder, Cumin Seeds, Dried Herbs or even Garlic Powder to my shortcrust pastries. You can also add other spices if you want. Butter: unsalted and very cold, cut into small cubes.Salt: just a pinch is enough to flavour the pastry!.Plain / All-Purpose Flour: preferably sifted to avoid any lumps.You will only need 4 ingredients to make this basic savory pastry ( scroll down to recipe card below for all quantities): It is super flakey and buttery, and will perfectly hold a liquid filling like a quiche custard. It is basically the only one I use to make both savory tarts and quiche. When it comes to a savoury tart pastry, I always just go back to basics with this simple shortcrust. This recipe is made mainly from Leeks, with the addition of Gruyere Cheese and a small Brown Onion. You will find many different version of this tart, depending on the French and Belgian regions that make it. This savoury tart does resemble a Leek Quiche, but although this recipe contains Eggs and Cream ( the basic Quiche Ingredients), the filling is mainly made from the vegetables and not a custard like a quiche.

LEEK TART RECIPE FULL

Often simply called a ' Flamiche', the full name of this dish includes ' Poireaux' which simply means ' Leeks' in French. This dish originates from the North of France / Belgium. Allow to cool for 30 minutes before serving.A ' Flamiche aux Poireaux' is the traditional French name given to this savory tart. Bake in preheated oven for 30 minutes or until set. Whisk together cream, eggs, salt and pepper pour over egg mixture. Spread leeks over the base of the pastry and sprinkle with goats’ cheese and top with extra sprigs of thyme. Bake in oven for 10-15 minutes remove beads and paper and bake for a further 5 minutes. Line tin with baking paper and fill with baking beads or uncooked rice. Using a fork press several holes around the middle of the pastry. Roll dough between two sheets of baking paper large enough to line tin line flan tin with pastry. Season with salt and pepper and set aside. Add the chopped thyme and cook for a further minute.

Heat butter and oil in a frying pan over a medium heat add leeks and cook, stirring, until the leeks have softened. Use a 25cm x 3cm cm loose base round flan tin.Īssemble the processor with the spindle and the variable slicer set to setting 3-4.

Cover with plastic wrap and refrigerate for 20 minutes. Lightly knead dough by hand until smooth and shape into a disc. TIP: Add the water gradually as you may not need it all. Add egg and water and process until mixture forms a ball. Process ingredients until mixture resembles a fine crumble. Place flour and butter into the processing bowl. To make the pastry, assemble the food processor using the Quad blade.

Leek tart recipe