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


Unknown said...
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Anonymous said...

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



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