Approx cost: €1.75
Approx calories (per tart): ~600
Approx preparation time: 30 minutes
Although rather rich on calories, the crust on this tart is really light and the filling is just delicious. You can change the type of cheese to suit your preference, so if you’re in the mood for something stronger you can crumble in a bit of blue cheese or similar. Served up with some light side dish such as steamed vegetables, to offset the richness of the tart, and you’ve got a real nice dinner.
– 2 medium-sized Leeks
– 90g + 1 tbsp Plain Flour
– 50g Cheese of your preference – something such as cheddar works really well
– 1 egg
– 20g Margarine
– 20g +40g Butter
– 1tsp Thyme
- Start off by chopping the leek very finely and heat 20g of butter in a frying pan. When melted, add in the leeks and fry until starting to brown. Chop or grate the cheese finely. Add in the tablespoon of flour and another 20g of butter to the leeks, and add in the cheese. Continue to fry and stir well until all the cheese has melted and then remove from the heat and set aside.
- Add the remaining 90g of flour, 20g of margarine and 20g of butter into a bowl and rub with your finger-tips until it has a breadcrumb-like consistency. Add a little water to bind the pastry together – about 1 tbsp at a time – you will only need about 1 tbsp – and then press together to form the dough. Roll out on a floured surface until about 3-4mm thick and then press into 2 individual pie forms. If you’re making one large tart you’ll need to make extra pastry and filling. Trim the edges from the tarts. Crack an egg into the now cooled leek mixture and stir well, before transferring into the empty tart dishes.
- Turn your oven on around 180 degrees Celsius, and place the tarts into the oven for around 20 minutes, or until starting to brown on top. Serve with some nice steamed vegetables or salad and enjoy hot or cold.