leek & caerphilly crumble tart
A great Welsh tart for a brunch or side dish.
prep time
25 Min
cook time
1 Hr
method
Bake
yield
6-8 serving(s)
Ingredients
- 1 - refrigerated pie crust
- 4 tablespoons butter, unsalted
- 1 pound leeks (about 2)
- 3 - eggs
- 5 tablespoons single cream (half&half)
- 5 tablespoons milk
- 1 teaspoon dijon mustard
- 1/2 cup caerphilly cheese, crumbled (may use white cheddar)
- FOR THE CRUMBLE:
- 1/2 cup caerphilly cheese, crumbled (may use white cheddar)
- 1 1/3 cups fresh breadcrumbs
- 1/3 cup hazelnuts, chopped
- 2 tablespoons flat leaf parsley, chopped
How To Make leek & caerphilly crumble tart
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Step 1Heat oven to 350F. Roll out the pastry and use to line a 9 inch loose-bottomed tart pan. Prick the base with a fork, and line with baking parchment and baking beans. Bake blind for 12 minutes, then remove the beans and parchment. Return to the oven for another 5 minutes, until pale golden. Reduce oven to 325F
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Step 2While the crust bakes, make the filling. Melt the butter in a large pan. Add the leeks, cover and cook on a low heat for 20 mins until softened. Allow to cool.
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Step 3Beat together the eggs, cream, milk, mustard, Caerphilly and seasoning. Evenly cover the baked crust with the leeks, then pour in the egg mixture. Bake in the oven for 25 mins.
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Step 4Make the topping: Combine all the ingredients. Remove the tart from the oven and sprinkle the topping evenly over the filling. Return to the oven and bake for another 15 minutes, until golden brown.
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