MAIN COURSES
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 overfill
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 gently
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
35
To Next Page
Loading...
