Sounds boring, but it is delicious!
- 350 g GF Potato Pastry, or pastry of choice (see notes below for recipe)
- 2 large leeks, split, washed and sliced into 1/2 cm rounds
- 2 tbsp butter
- 80 g cheddar or chèvre (goats cheese)
- 4 large eggs
- 1/2 cup pure cream
- 1 tsp sea salt flakes
- 1/4 tsp freshly ground black pepper
- 2 pinches nutmeg
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Grease a 20 cm loose-based tart tin.
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Roll out pastry to approximately 4mm thick, and carefully lift the pastry into the prepared tart tin, gently pressing it in around the edges, making sure that there are no cracks or holes, and trimming off any excess. Set the lined tart tin in the fridge for 20 minutes.
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Preheat oven to 170℃. (See notes.)
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Line the pastry shell with a baking paper and fill with pastry beads.
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Blind bake the pastry shell for 20 minutes.
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Meanwhile, melt the butter in a large frying fan, add the leeks, season to taste with a little salt and pepper. Cook over medium/low heat for 20 minutes, until soft & tender (do not allow them to colour).
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Spread the mixture in the pre-baked pastry case, scatter over half of the cheese, and crumble in the smoked salmon.
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In a medium bowl, whisk together the eggs, cream, nutmeg, salt and pepper until well combined.
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Pour the egg mixture over the leeks, (do not overfill),then scatter over the remaining cheese
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Bake for 20 minutes, rotate to ensure even colouring, and then cook for a further 15 minutes, or until set and golden.
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Transfer tart, in the tin, to a wire rack and allow to cool before removing it from the tin and serving
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Serve warm, or at room temperature.
- This recipe is made using my gluten free pastry, but would also work using other pastry of choice.
- Serve with a simple salad of dressed salad leaves, you could also drape a slice or two of smoked salmon over each slice to serve, if you wanted to change it up a bit.
- It really is delicious with either chèvre or cheddar - the choice is yours!
- Gluten Free Savoury Potato Pastry Recipe