Caramelised leek and Onion Tart with Gruyere Pastry Crust
This tart, with a cheesy crust, is a good meatless main course that goes well with a posh salad and a chilled glass of wine. You could use the gruyère crust for other savoury tarts or appetisers.
Ready in 1 hour 30 minutes
Makes 1 x 23 cm tart serving 8
Ingredients
Filling:
- 2 tbsp butter
- 3 leeks, white part only, thinly sliced
- 3 onions, thinly sliced
- 1 tbsp sherry vinegar
- 1 tsp thyme sprigs
- ½ tsp marjoram
- 5 eggs
- ½ cup crème fraîche
- ¼ cup milk
- a little chopped parsley
- salt and pepper
Pastry:
- 200g plain flour
- ½ cup firmly packed grated gruyère cheese
- 1 tsp mustard powder
- ½ tsp salt
- 150g cold butter, cubed
- 1 egg yolk
- ¼ cup iced water
Method
Grease and flour a 23 cm loose-bottom flan tin.
Heat the butter in a large frying pan until foaming, add the leeks and onion and cook, stirring regularly, until the vegetables are a rich golden-brown colour; this will take around 25 minutes.
While the vegetables are caramelising, make the pastry. In a food processor combine the flour, cheese, mustard powder and salt and mix. Then add the cubed butter and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and water, and pulse until the mixture will just hold together when squeezed. Turn onto the bench, bring together into a ball, wrap in cling film and chill for 20 minutes.
When the leeks and onions are dark golden, add the vinegar and herbs and mix well over the heat; the vinegar will help lift the sticky bits off the base of the pan. Set aside to cool. In a bowl, whisk together the eggs and crème fraîche, then whisk in the milk and chopped parsley. Season with salt and pepper and combine with the cooled leek mixture. Set aside.
Preheat the oven to 190°C.
Roll the chilled pastry out on a floured surface and line the tin. Use the rolling pin to lift the pastry and press it gently into the tin with your fingers, leaving some excess pastry hanging over the rim. Prick the base with a fork and blind bake for 10 minutes. Remove the baking weights and use a sharp knife to trim off the excess pastry, then bake for a further 10 minutes.
Place the tin on a baking sheet, pour in the filling and carefully return the tart to the oven.
Bake for 35-40 minutes until the filling is lightly golden and set. Serve warm or cold with salad or vegetables.
