caramelised leek tart
- 1 cup (120g) plain (all-purpose) wholemeal (whole-wheat) spelt flour
- ½ cup (75g) plain (all purpose) flour
- ¾ cup (60g) finely grated parmesan
- ½ teaspoon table salt
- 125g very cold unsalted butter
- ¼ cup (60ml) iced water
- ¾ cup (180g) crème fraîche
- 2 cups (200g) grated gruyère
- 3 teaspoons Dijon mustard
- 1 teaspoon thyme leaves, plus extra sprigs for topping
- 1 egg yolk
- sea salt and cracked black pepper
- 2 leeks, trimmed and sliced into 1cm rounds
- 20g unsalted butter, melted
- Place the flours, parmesan and salt into a bowl. Using a box grater, grate the butter into the flour. Add the iced water and use your fingertips to mix until a soft dough forms. Refrigerate for 30 minutes or until firm.
- Roll the pastry between sheets non-stick baking paper to a rough 20cm x 40cm rectangle until 4mm thick. Place on a universal baking tray and remove the top sheet of baking paper.
- Preheat oven to 180°C.
- To make the leek filling, combine the crème fraîche, gruyère, mustard, thyme leaves, egg yolk, salt and pepper. Spread the filling over the pastry leaving a 4cm border.
- Top the filling with the leek slices and brush with melted butter. Fold over the excess pastry to form an edge. Bake for 40–45 minutes or until the pastry is crisp and golden.
- Serve warm or at room temperature. Serves 8
Photography: Chris Court
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