Leek & Cheese Tart with Truffled Brie

  • 1hr 20min
  • Easy

This creamy tart balances sweet, mellow leeks with the punch of our semi-soft Adlestrop cheese and the decadence of truffles.

This recipe is inspired by a dish served in our cafés. Discover more seasonal recipes and cooking skills at our Cookery School.

Ingredients
Ingredients

1 quiche base (see below)
300g cooked leek mixture (see below)
285g Adlestrop cheese, grated
15g parsley, chopped
320g baked leeks (see below)
165g truffled brie, sliced thinly
egg mix (see below)
truffle oil
salt

FOR THE QUICHE BASE

370g plain flour
a pinch of salt
265g butter, cold
1 egg (plus 1 egg, beaten, for brushing)

FOR THE COOKED LEEK MIXTURE

60g butter
250g diced leeks
100g diced white onions
1 clove garlic
4g fresh thyme
salt & pepper to taste
truffle oil

FOR THE BAKED LEEKS

olive oil
a few sprigs thyme
320g or approximately 6 leeks
salt & pepper

FOR THE EGG MIX

2 whole eggs
4 egg yolks
200ml milk
200ml double cream

To make the quiche base, sift the flour into a bowl and add the salt. Grate in the butter and mix lightly with the tips of your fingers until the mixture resembles breadcrumbs (or use a food processor). Crack the egg into a measuring jug, beat lightly and top up with cold water until you have 140ml. Pour this slowly into the flour and butter, mixing for a few seconds until the mixture forms a dough. Don’t overwork it or the pastry will be tough. Divide into 2 balls, wrap in clingfilm and chill in the fridge for at least 30 minutes before using (or freeze until needed).

Preheat the oven to 160°C/gas 3. Lightly flour your work surface and then roll out one of your balls of pastry into a circle big enough to line a 20cm round by 5-7cm deep flan tin with a removable base, leaving enough pastry to overhang the sides. Wrap the pastry carefully around your rolling pin to lift it and drop it carefully into the tin, pushing it gently into the base and sides of the tin – don’t trim the overhanging pastry. Put the tin on a baking tray, then into the fridge to rest and chill for another 30 minutes.

When ready to blind-bake, prick the base of the pastry case with a fork, line with greaseproof paper – crinkle it up first to soften it and avoid it denting the pastry – and fill with baking beans. Put into the oven for about 30 minutes until light golden brown, then take out, remove the paper and baking beans, and brush all over the inside of the pastry case with the beaten egg to seal any little holes.

Put the tin back into oven for a further 5-10 minutes, until the base is fully baked and golden brown. Remove from the oven and, when cool, carefully trim off the overhanging pastry with a small, sharp, serrated knife. Set aside.

To make the cooked leek mixture, melt the butter in a thick bottomed pan. Add the diced white onions and garlic and sweat for five minutes until soft and translucent. Add diced leeks, thyme and salt & pepper. Cook over a moderate heat for 3-5 minutes until soft and tender with all excess moisture evaporated. Allow to cool and set aside.

To make the baked leeks, trim away the root base, remove any loose or opened tops and thoroughly wash to remove any dirt. Layer a sheet of greaseproof or silicone baking paper on top of a sheet of tin foil. Drizzle with a little olive oil and season with salt and pepper. Place prepared leeks on top and repeat again with a drizzle of olive oil, salt & pepper. Fold over the paper and foil and wrap tightly. Place onto a baking tray and bake at 170°C for about 10-15 minutes until soft and tender. Remove from oven and allow to cool.

To make the egg mix, simply whisk all the ingredients together.

In a large bowl, combine the cooked leek mixture, grated Adlestrop cheese and chopped parsley. Spread into the quiche base and lay whole baked leeks on top. Carefully pour in the egg mix to fill the quiche base. Lay thinly sliced brie on top and sprinkle with a little truffle oil and salt.

Bake at 140°C for about 40 minutes until the filling is fully set and golden on top.

DELIVERY INFORMATION

We use DPD to deliver items to addresses throughout mainland UK.

You may select your preferred delivery day during check-out. Next day deliveries have a cut-off time of 12pm (please note next day delivery is not available on all items).

Gift messages may be added at check-out.

Your order will arrive in a Daylesford branded, 100% recycled cardboard box packed with shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled.

Please visit our Delivery & Returns page for more information.

Grouped product items
BUY INGREDIENTS Qty
Market Garden Organic Leeks
Market Garden Organic Leeks
£2.99
Organic Non-Homogenised Whole Milk
Organic Non-Homogenised Whole Milk
£1.49
Organic Unsalted Butter
Organic Unsalted Butter
£3.99
Organic Garlic
Organic Garlic
£2.29
Organic Onions
Organic Onions
£3.99
Organic Plain White Flour
Organic Plain White Flour
£1.89
Out of stock
Organic Cotswold Brown Eggs 6 Pack
Organic Cotswold Brown Eggs 6 Pack
£2.99
Organic Double Cream
Organic Double Cream
£2.99
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