Creamed Leek Tart
|For the pastry|
|Plain flour||10 Ounce (300 Gram, Plus Extra For Dusting)|
|Unsalted butter||5 Ounce, cut into small pieces (140 Gram, Plus Extra For Greasing)|
|Egg yolk||1 Medium|
|Unsalted butter||3 Ounce (85 Gram)|
|For the filling|
|Leeks||1 Pound, sliced lengthways, then into 1 inch pieces (800 Gram Or 12 Ounce)|
|Plain flour||1⁄2 Tablespoon|
|Milk||1⁄2 Pint (300 Milliliter)|
|Double cream||7 Fluid Ounce (200 Milliliter)|
|Eggs||2 Medium, beaten|
|Egg yolks||4 Medium, beaten|
|Gruyere cheese||4 Ounce, grated (100 Gram)|
|English mustard||1 Teaspoon|
1. Pulse the flour and butter in a food processor until you have fine crumbs. Add the egg yolk and water, and bring together into a ball. Do not knead. Roll the pastry in cling film and chill for at least 1 hr.
2. Meanwhile, heat the butter in a pan, then add the leeks. Cook over a low heat for 20-25 mins until soft, stirring often. Season to taste. Stir in the flour, cook for 3-4 mins, stirring, then stir in the milk and cream. Once smooth, simmer for 15 mins to cook out the flour. Season well, then cool. If making ahead, cover the surface with ding film and chill for up to 2 days. Stir the eggs and egg yolks into the mix.
3. Heat oven to 190C/170C fan/gas 5. Roll out the pastry on a floured surface to about 5mm/1/4in thick, and gently lay it over a 23cm loose-bottomed tart tin. Using a small ball of pastry to help, gently press the pastry into the sides of the tin. Trim, leaving a slight overhang. Line the pastry with baking paper, fill with baking beans, then bake for 15 mins. Remove the beans and paper, and bake for 10 mins more or until golden and biscuity. Cool on a wire rack. Turn oven down to 180C/160C fan/gas 4.
4. Spoon the leek mix into the case and smooth the top. Bake for 30 mins until set and golden. Rest the tart for 15-20 mins before you slice it, and serve warm. If making ahead, chill the tart. Once cooled, for up to 2 days, or freeze for a week. Defrost in fridge, then warm in the oven for 20 mins before serving.