Leek tart
A double-crust tart of leeks softened in butter and bound with white sauce, egg and cheese, made with shop-bought pastry. Everyday food in Argentina and Uruguay; some cooks use cream instead of the white sauce.
- 1 h 40Time
- 24 minHands-on
- 4Portions
- 25 gprotein per portion
- 940kcal per portion
Ingredients for 4 portions
- 5Leeks, white and pale green parts only, thinly sliced
- 3 tbspButter
- 2 tbspPlain flour
- 300 mlMilk
- to tasteNutmeg
- to tasteSalt
- to tasteBlack pepper
- 2Eggs, beaten
- 50 gGrated cheese
- 150 gQueso cremoso, in cubes
- 2 sheetsReady-rolled shortcrust pastry
Method
- Heat the oven to 200 °C. Trim the leeks, rinse out any grit between the layers and slice them thinly.
- Melt the butter in a large frying pan and cook the leeks gently for about 15 minutes, stirring now and then, until soft but not coloured.
- Sprinkle over the flour and stir for 1 minute. Add the milk a little at a time, stirring, and let it bubble for a few minutes until you have a thick white sauce. Season with nutmeg, salt and pepper.
- Take the pan off the heat and leave the filling to cool for 10 minutes.
- Stir in the beaten eggs, grated cheese and cheese cubes.
- Line a 26 cm tart tin with one pastry sheet, add the leek filling and cover with the other sheet. Crimp the edges together and prick the top with a fork.
- Bake for 35–40 minutes, until golden.
- Leave the tart to rest for 10 minutes before cutting.
