I made a Squash, Red Onion and Goat’s Cheese Tart a few weeks ago and it reminded me of another, in fact my favourite tart, which I often used to cook for supperclubs in the early days. This Leek and Parmesan Tart is really easy to make and great as a starter at a dinner party when you want everything to be prepared in advance. But it also makes a lovely lunch. Serve it very slightly warm with a crisp salad on the side.
Leek and Parmesan Tart
Tart tin 10” / 25cm
For the pastry
175g plain flour
80g butter, cold and cubed
Pinch of salt if using unsalted butter
For the filling
2 large or 3 small leeks
Small bunch of thyme, very finely chopped
Sea salt and freshly ground black pepper
½ pt double cream
3 egg yolks
80g grated parmesan
Put the flour and butter for the pastry, and salt if using, in a food processor. Mix until you have breadcrumbs. Add the egg and just mix enough for the pastry to come together in a ball. Wrap in cling film and put in the fridge for 30 minutes. Preheat the oven to 180C. Roll out the pastry and line the tart tin. Get a round piece of greaseproof paper and carefully cover the pasty with it. Folding it down over the top edge. Blind bake for about 15 minutes or until the pasty is very light golden brown. Meanwhile sweat the leeks gently in a heavy bottomed saucepan, with some butter, a glug of olive oil, the thyme and some salt and pepper. Cover and cook very slowly for 15 to 20 minutes. Remove the lid and continue to cook until beginning to caramelise. Remove from the heat and add the cream and the yolks and the grated parmesan cheese. Season to taste. Pour into the tart case. Turn the oven down to 170C and cook the tart for about 20-30 minutes, until set and lightly golden brown.