Onion, chive and leek tart
Cooking time: 1 hour 25 minutes
250g (9oz) puff pastry
2 leeks, thinly sliced
Salt and freshly ground black pepper
12 whole baby leeks, trimmed
3 eggs, beaten
75ml (3floz) crème fraiche
75ml (3floz) double cream
25g (1oz) butter
150g (5oz) onion and chive cheese
You will also need a rectangular tart tin, 35cm x 12.5cm x 2.5 cm, wax paper and baking beans
1 Roll out pastry on a lightly floured work surface and use to line a 45cm x 25cm rectangular fluted tart tin. Cover with cling film and chill for 30 minutes.
2 Meanwhile preheat the oven to 180°C/R4. Prick the pastry case, line with parchment paper and baking beans and bake blind for about 15 minutes. Remove the pastry case from the oven, remove the baking beans and paper, then bake for a further 5-10 minutes. Remove the pastry case from the oven and reduce the oven temperature to 160°C/R3.
3 Meanwhile melt half the butter in a large pan, add the sliced leeks, a pinch of salt and pepper and cover and cook over a low heat until softened. Remove the leeks from the heat and cool.
4 Add the remaining butter to the pan and heat until melted. Add the baby leeks, another pinch of salt and pepper and cook over a gentle heat, until softened.
5 In a jug mix together the eggs, crème fraiche, double cream and cheese, until smooth. Spread the sliced leeks over the base of the pastry case. Pour over the cheese mixture and arrange the whole leeks on top.
6 Bake the tart for about 30 minutes until set. Remove from the oven and serve.
Recipe and image courtesy of Boursin cheese.