Warning: This a somewhat difficult recipe, especially to beginners. Although I found it fun to make, I got worried it wouldn’t work a few times. I turned out well although my grandad reckons I needed more sugar and I agree with him, the blackberries are more bitter than I had expected.
A couple of weeks ago we were looking through a vegetarian cookery book and we found the Leek Tart, it looked easy enough so I gave it a go! This isn’t the easiest recipe, about 3/5 for difficulty!
You will need:
500g chopped leek WHITE parts only (we followed the recipe with 700g but it was too much leek for us)
75g polyunsaturated oil (sunflower oil)
225g wholemeal flour + 2 tbsp
2tbsp salt & pepper (1tbsp salt 1tbsp pepper)
75g butter or polyunsaturated margarine
450ml milk (any)
A pinch of ground/grated nutmeg
75g grated cheese
2 tbps cold water
1. We are making the pastry first. Put the oil and water in a bowl and beat mercilessly with a fork… then, in a separate bowl, mix the 225g of flour and a pinch of salt then gradually add the oil mixture to make a dough.
2. Roll out the dough on a flat, floured surface. Take a 10 inch (25cm) flan dish and place the dough inside and trim the edges. Prick the base with a fork and place a sheet of grease-proof in the base, add baking bean or rice (we used rice) to weight it down. This is called blind baking and it is the prevent the base from getting soggy.
3. Bake at 190*c, gas mark 5 or 375*F for 10 minutes.
4. While that’s cooking, melt 50g of the butter in a big saucepan and add the leeks and stew gently. DO NOT allow to colour. Add just enough water to stop them from burning.
5. Melt the remaining butter in a different saucepan and stir in the additional flour and cook for a couple of minutes without allowing to brown. I didn’t stop stirring during ll of this and when I did nanny took over. Gradually stir the milk into the pan as well as the juices from the leeks until there are NO lumps at all. Add the nutmeg and salt & pepper for flavour!
6. spread the leeks out evenly in the pastry case made earlier, beat the eggs and add to the liquid mixture along with half the cheese and stir. Pour into the leaks and make sure to do it carefully, you don’t want it getting down the sides and making the pastry soggy, sprinkle the remaining cheese over the top. Bake at 200*c, 400*F and gas mark 6 for 25-30 minutes or until it has slightly risen and browned!