Leek & Cheese Tart with Truffled Brie
- 1hr 20min
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.
1 quiche base (see below)
FOR THE QUICHE BASE
370g plain flour
FOR THE COOKED LEEK MIXTURE
FOR THE BAKED LEEKS
FOR THE EGG MIX
2 whole eggs
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.
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