Leek and Mustard Cheese Tart

In the days when I was very poor, there was a recipe which was always a hit and that was: Tarte à la moutarde . The sound of all this mustard might make diners a bit suspicious but it is a nice, filling starter in which the taste of the mustard is barely discernible.

So I took the recipe with me and it became my signature dish. It was one of my first post on the net in the days when I wrote for the well-fed network but enough reminiscing. Back to the present, in fact back to last month, I spotted a new mustard tart in the Asda Magazine: Leek and Mustard Cheese Tart. Short of being as delicious as my Tarte tomate à la moutarde but still nice, easy to make and it might just take care of that grainy mustard which has been in your pantry for a little while.
Leek and Mustard Cheese Tart
25g butter
2 medium leeks, cut into thick slices (about 350g)
Ready rolled shortcrust pastry (sorry, I know it is easy to make from scratch but...)
3 tbsp coarsegrain mustard
Salt and freshly ground black pepper
100g (3½ oz) mature Cheddar cheese, grated
2 large eggs
175ml crème fraîche
1tbsp olive oil plus extra for drizzling
50g mature Cheddard grated & 25 g Parmesan grated too
1 small bunch of chives chopped

Melt the butter and oil in a frying pan and add the sliced leek. Cook for 2-3 minutes, stirring well. Add 1 tbsp water, cover, reduce the heat for about 10 mins, stirring occasionally, until it softens.

Preheat the oven to gas mark 6 or 200°C. Roll out the pastry and put it in a tart mould (20 cm+)
Spread with the mustard

In a bowl mix the remaining ingredients but not the chives add the mixture to the cooled leeks

Pour on the pastry and bake for 35-40 minutes, get out of the oven and sprinkle with chives


cruz said...

Its look nice and yummy..........
SEO projects

Anonymous said...

Sorry for off topic, but 2012 is close, is this really matter?



Related Posts with Thumbnails