| pastry |
Roll out pastry on a sheet of parchment paper. Lift into a 23cm tart tin, leaving the edges overhanging. Fill with leek mixture. Fold the edges of the overhanging pastry over the tart, leaving the middle exposed. Brush with egg. |
Heat the oven to 180°C fan-assisted, with a baking sheet. Place the tart tin on the pre-heated baking sheet. Cook for 45 minutes, until the pastry is golden. Remove from oven, and leave to settle about 10 minutes (otherwise it'll be a goopy mess). Lift out of tart tin. |
| 180g cold butter |
Cut butter into small pieces, rub into flour. Add yolk and enough water to make a rollable dough. Refrigerate 30min. |
| 300g plain flour |
| 1 egg yolk |
| about 50ml cold water |
| filling |
| 1kg leeks |
trim, and slice into 1cm rounds |
place in a large pan with a heavy base, and cook until butter has melted |
|
Press a disk of greaseproof paper over the top, and cover with a lid, and cook over low heat about 30 minutes. Lift the paper and stir once or twice. Discard thyme and lemon. |
| 60g butter |
|
| big bunch fresh thyme sprigs |
|
| 1/2 lemon's rind |
in strips |
| 3 tablespoons plain flour |
|
Sprinkle flour over, cook a further 5 minutes |
| 1005 creme fraiche |
|
|
Stir in |
| 60g parmesan |
grated |
| pepper |
|
| 1 egg |
lightly beaten |