Leek, brie and pinenut tart

Leek, brie and pinenut tart (Croustade)

Serves 8

  • 10oz/275g brown breadcrumbs
  • 1-2 cloves garlic, to taste, skinned and finely chopped
  • 2 tablespoons olive oil
  • 5 medium leeks, trimmed and washed
  • 1 large egg and 2 egg yolks
  • ½ pint single cream
  • 2 oz pine nuts, seasoning and nutmeg

http://www.phpaide.com Method

  • Preheat oven to 180C.
  • Mix together base ingredients thoroughly, and then press firmly around the sides and base of a 9inch/23cm oven proof flan dish. Bake for 20mins, or until crust is slightly toasted. Set aside to cool.
  • Make the filling. Heat the oil and sauté the sliced leeks until soft. Allow to cool slightly.
  • Spoon leeks over tart base, arrange Brie among them evenly.
  • In a bowl beat the eggs, cream and seasoning together, and pour over the leeks and Brie.
  • Scatter with the pine nuts, and then bake for approx. 25 mins, or until centre no longer wobbles.
  • Serve warm with lightly dressed watercress.
  • This tart may be reheated at a gentle temperature
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