Leek Tart



Serves 6-8


23cm shortcrust pastry shell, unbaked
1.25kg leeks
2T olive oil
4 eggs
250g sour cream
¼ t freshly ground black pepper
1t salt
1T fresh dill, snipped or 1t dill seed
4 rashers bacon


Prick the uncooked pie shell and chill it.
Thinly slice the leeks, including the tender green tops and cook in oil in a frying pan over low heat until the leeks are translucent, stirring often. Allow to cool.
Separate 1 egg. Reserve white for sealing pie shell.
In a saucepan combine the 3 eggs and egg yolk, sour cream, pepper, salt and dill and heat slowly, whisking, just until blended. Stir into the leeks.
Brush the chilled pastry shell with the egg white and pour in the leek mixture.
Dice the bacon and arrange over the top of the tart.
Bake the tart at 230° C for 10 minutes, then turn down the heat to 150° C and cook for a further 30 minutes until the filling is set and the crust is light brown. Serve piping hot.
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