Leek

This quick and easy tart makes for a great mid-week meal.

Leek Tart Recipe

Ingredients

3 leeks (Green Leaf Produce, Stalls 39-42 H Shed)
2 tbsp olive oil (Tina’s Gourmet Cheese Deli, Shop 33-35, Dairy Hall)
4 eggs (Farm Fresh Eggs, Stall 43-45, I Shed)
1 cup milk (Market Organics, Stalls 46-55, I Shed)
½ cup cream (Curds and Whey, Shop 12-13, Dairy Hall)
salt flakes, cracked black pepper (Tina’s Gourmet Cheese Deli, Shop 33-35, Dairy Hall)
butter, for greasing (Curds and Whey, Shop 12-13, Dairy Hall)
puff pastry (The French Shop, Shop 1-2, Dairy Hall)
1 egg, beaten with a little milk (Farm Fresh Eggs, Stall 43-45, I Shed)
1 teaspoon thyme leaves (Green Leaf Produce, Stalls 39-42 H Shed)

Method

Preheat the oven to 180°C.

Remove the outer layer of the leeks, halve and wash well. Finely chop leeks.

Heat a frypan and add the olive oil. Add the leeks and sauté until softened.

Meanwhile, in a large bowl, beat together eggs, milk and cream, and season with salt and pepper. Add leeks and stir to combine.

Grease a pie dish with butter and cover with puff pastry.

Fill dish with the leek mixture and cover with another layer of pastry.

Brush the top of the pastry with egg wash and prick over with a fork so the steam can escape. Sprinkle over the thyme leaves.

Bake in the oven for 30 minutes, or until the eggs have cooked through.

Serve warm or cold.