Justine Schofield’s Le Gruyère AOP and Leek TartPublished 25 Sep, 2023
Le Gruyère AOP and Leek Tart
Cooking Time: 45 minutes
2 medium leeks, washed and top third of leaves removed, chopped
300ml thickened cream
1 pinch of nutmeg
120g freshly grated Le Gruyère AOP
Salt and pepper
200g plain flour
100g unsalted butter diced
1 whole egg
1 splash of cold water
Broad leaf rocket, radicchio and frisée leaves
1 tbs dijon mustard
1 tbs sherry vinegar
3 tbs extra virgin olive oil
- Place the flour, salt and butter in a blender and pulse until it forms a breadcrumb-like mixture. Add the egg and pulse adding a little water until it comes together. Knead a few times then flatten the dough into a disk, wrapped in cling film and place in the fridge.
- Preheat the oven at 200C (fan forced and bottom program).
- In a sauté pan, melt the butter and sweat the leeks off with the lid on until soft with little colour. Stir regularly. Cool.
- In the meantime, butter a flexi bottom, 28cm (approx.) round tart tin with butter. Roll pastry out to about 3mm and arrange in the tart tin. Prick the bottom with a fork and spread the leeks over the pastry. Scatter over the Le Gruyère AOP cheese.
- In a bowl, beat the eggs with the cream, add a small pinch of salt, pepper, nutmeg. Pour egg mixture over leeks and cheese.
- Bake for 40 minutes on the bottom shelf of the oven to ensure the tart base with flaky and golden. If the top of the tart colours too quickly (after 20 minutes) place foil loosely on top so the cooking can continue without burning the top.
- Serve with simple dress lettuce leaves.
Visit our blog for more delicious recipes as seen on stage at the Good Food and Wine Show.
In partnership with