Pea and Leek Tart
Ingredients
- 1 quantity of short-crust pastry, home made or ready-made
- 2 tbsp olive oil
- 25g Butter
- 4 baby leeks or 1 large leek, halved and finely sliced
- 300g peas, fresh or frozen
- 300ml double cream
- 150ml single cream
- 25g Parmesan cheese
- 1 tbsp fresh thyme leaves
- Salt and pepper
Method
- Pre-heat your oven to 160C/GM4. Roll out the pastry and line a Pyrex flan pan. Pack with Baking paper and baking or dried beans. Blind bake for 15 minutes. Remove the baking beans and paper and bake for a further 5 minutes. Trim and put aside.
- Heat the butter and olive oil in a pan and soften the leeks with the fresh thyme. Put aside.
- Tip the creams and peas into a pan and bring to the Boil. Simmer for 2 minutes, then purée in a processor until smooth.
- Stir in the leeks, cheese and seasoning to taste. Pour into the flan pan and bake for 40-45 minutes on a middle shelf until the centre has a slight wobble and the topping is golden. Allow to Cool to just warm before serving.
Comments