| Cuisine: American | Type: Tart | Serves: 4-6 |
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Source:
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Fireside Feasts & Snowy Day Treats |
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Attributes:
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Book, Vegetarian |
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Comments:
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We love leeks. We love bllue cheese. We love hazelnuts. TaDa! This recipe is from a British cookbook, so some of the ingedients were in metric measurements. We've converted where we are comfortable. |
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Serving Suggestions:
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Ingredients:
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3 leeks, about 14 oz. untrimmed 3 tbs. butter 3 large eggs 1 cup whipping cream 1/3 cup freshly grated Parmesan cheese 1 cup medium-strong blue cheese, crumbled Salt and freshly ground black pepper For the pastry: 1/8 cup (25 gm) whole hazelnuts 75 gm all-purpose flour 1/3 cup (50 gm) wholemeal flour (whole wheat flour) 1/3 cup (75 gm) chilled butter, cubed 3-4 tbs. iced water |
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Instructions:
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1. Preheat the oven to 375°F. 2. First, make the pastry. Put the hazelnuts on a baking sheet and roast in the preheated oven for 10 minutes or until the skins turn dark brown. Turn off the oven. Leave to cool for a few minutes, then tip them into a clean dish towel and rub off the skins. Transfer to a food processor and pulse until finely chopped, then add the flours and pulse once or twice to mix. Add the butter and pulse to combine, then add just enough of the iced water to bring the mixture together. Pat the pastry into a ball ,wrap in plastic wrap ,and leave to rest in the refrigerator for one hour. 3. Meanwhile, trim the bases and cut the coarse outer leaves from the leeks. Thinly slice the leeks and rinse thoroughly to get rid of any dirt or grit. Heat the butter in a large frying pan and fry the leeks for 5 to 6 minutes until beginning to soften. Season well and set aside to cool. 4. Roll the pastry out into a circle to fit a 9-inch quiche pan. Lower the pastry into the pan, pressing it into the edges, and lightly prick the base with a fork. Leave any overhang pastry untrimmed. Refrigerate for 20 minutes. Preheat the oven again to 375°F. Line the pastry case with parchment paper, fill with baking beans, and bake in the oven for about 12 minutes. Leave the oven on. 5. Separate one of the eggs, reserve the white, and beat the yolk and the other two whole eggs together. Measure the cream in a bowl or pitcher and add the beaten egg and half the Parmesan seasoned with pepper, and beat well. 6. Remove the paper and beans from the pastry case and brush with the reserved egg white. Return to the oven for another five minutes, then remove from the oven and reduce the oven temperature to 350°F. Trim the overhanging edge of the pastry with a knife. Scatter half the blue cheese in the pastry case, spoon over the leaks, then cover with the remaining blue cheese. Pour the egg and cream mixture over the top (only use as much as you need to fill the case). Sprinkle over the remaining Parmesan. Bake for about 35 to 40 minutes until the top is lightly browned. Leave to cool for 20 minutes before serving. |
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2026-09-23