Recipe | Leek and Parmesan Tart

Wild Hen Farm Leek Tart with Lovely Free Range Eggs Recipe

Shortcrust Pastry

(requires 30 min chilling time)

180g butter

240g plain flour

Filling

20g butter

2 rashers bacon, diced

3 leeks, sliced

1 clove garlic

6 eggs

125 ml thickenend cream or natural greek yoghurt

125ml milk

3 handfuls flat leaf parsley, chopped

Salt

Cracked pepper

150g parmesan, grated

 

Method

Shortcrust Pastry

Mix butter and flour in food processor until it resembles breadcrumbs.

Add 3 tablespoons of cold water and blend again

Take out of food processor and combine into a ball. Wrap in plastic and refrigerate pastry for 30 mins.

 

Preheat oven to 140 degrees C for a fan-forced oven or 160 degrees C for conventional oven.

 

Roll out dough on floured surface to line a 30cm flan dish.

Blind Bake pastry

Line pastry with a layer of baking paper and cover with a layer of rice. Blind bake for 15 mins.

Remove paper and rice and bake for another 10 mins or until pastry is golden.

 

Filling

Melt butter in frypan and cook leek and garlic until it caramelises, about 10 mins

Remove leek from pan, fry bacon.

Combine eggs, cream, milk, parsley in a bowl and season with salt and pepper.

Spread leek and bacon over pastry, sprinkle with parmesan and then pour egg mixture over top.

Bake for 30 mins or until just firm.

Serve with a garden salad.

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