Try a leafy salad to accompany this dish, such as Frisee, Cucumber and Red Onion Salad
ingredients
serves: 4
7 - 8 slim leeks, about 2 pound 2 ounce in total
Salt and black pepper
1/2 pound fresh puff pastry
1 tablespoon Dijon mustard
1 medium egg
2 ounce Cheddar cheese
method
1. Preheat the oven to 230°C (450°F). Put a kettle of water on to boil.
2. Trim the leeks to a length of about 7 inch and rinse them. Arrange them in a single layer in a wide saucepan or skillet, pour on the boiling water from the kettle, add a pinch of salt, return to the boil, reduce the heat and simmer, covered, for 6-8 minutes.
3. While they are cooking, roll out the puff pastry on a lightly floured surface to a 10 inch square, then transfer the pastry square onto a baking sheet.
4. Cut a 1/2 inch strip of pastry from each of the four sides. Dampen the area round the edge of the square with water and trim the pastry strips to fit flat on top of the dampened edges, so that they look like a picture frame; press them lightly into place.
5. Drain the leeks and cool them under cold running water. Drain again, then wrap them in a folded tea towel and press them gently to remove any remaining moisture.
6. Arrange the leeks inside the pastry case and brush them with the mustard. Break the egg into a small bowl and beat it lightly, then brush the border of the tart with the beaten egg. Grate the Cheddar cheese and spread it evenly over the top of the leeks.
7. Bake on the top shelf of the oven for 15 minutes, or until the pastry is risen and golden and the cheese has melted and is bubbling. Then remove it from the oven and cut it into quarters with a serrated-edged knife. Serve hot or warm. Serving suggestion
more information
When you shop for this recipe, buy the well-trimmed, clean leeks which are now available in many supermarkets. This will cut down on your preparation time.
