Leek tart
For the shortcrust pastry, refer to page 21.
Wash the leeks and cut off the green part and the roots.
Stand them upright in the feed tube (taking care not to over-
fill feedtube) and slice them using the slicer disc. Melt 40g
(2 oz) of butter in the sauté pan and tip the leeks in. Stir
and leave to cook gently over a low heat without browning
them.
In the main bowl, chop the herbs using the pulse button a
couple of times. Add the eggs, nutmeg, salt, pepper and
flour. Mix.
Spread this mousse over the leeks in the pan and cook gent-
ly over a moderate heat.
Cut the cake into quarters and turn these over to cook on
the other side for a few minutes, adding a little butter.
Serve immediately.
Ingredients
(serves 4)
• Shortcrust pastry
• 3 leeks
• 60g (3 oz) butter
• 4 eggs
• 1 tbsp plain flour
• 1 bunch fresh herbs
(parsley, thyme,
rosemary, sage)
• 1 pinch of ground
nutmeg
• Salt and pepper
Preparation: 45 min.
Cooking: 40 min.
Equipment: sauté pan,
large bowl
MAIN COURSES
35
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