- Pastry
- 1lb Plain flour
- 8oz Unsalted butter, soft
- 4 Eggs yolks
- 6-10tbsp Cold water
- Seasoning
- Filling
- 4 Leeks, sliced
- 300g Dolcelatte
- 2 Lemon zest
- 8 Eggs
- Double cream or crème fraiche
- Seasoning
leek,lemon and dolcelate tart
Ingredients
Method
1. Make pastry case, blend egg yolks and butter in robot coupe until smooth, add seasoning then add sifted flour all at once.
2. Knead into a ball then divide into 2. Wrap in cling and chill for at least 30 mins.
3. Roll out, line 2 rings and bake blind 10 mins at 200*c.
4. Sauté the leek in butter until soft and all liquid is evaporated and mix in lemon zest.
5. Put dolcelatte in measuring jug; add crème fraiche and/or cream and seasoning to make up to 2 pints of liquid. Add eggs to this then blend together.
6. Spread leeks over base of pastry cases, pour over the liquid until cases are full and bake in oven for 20-25 minutes at 180*c until set. Chill well before cutting into 8 portions.
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