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.
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