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Rick Stein's easy leek tart is here to get you through another week of quarantine

Name: Rick Stein easy leek tart recipe
Yield: 6
Ingredients: 75g butter; 1.25kg leeks (about 3), cut in half lengthways, washed, cut into 1cm slices; 300g full-fat crème fraîche; 2 large eggs, lightly beaten; Freshly grated nutmeg, to taste; 200g plain white flour, plus extra for dusting; 60g cold unsalted butter, cubed; 40g cold lard or vegetable shortening, diced; 2 tbs ice-cold water

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https://healthimprovements.info/recipes/rick-stein-easy-leek-tart-recipe/b06aea4l — Leek tart from Picardy

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by Rick Stein

Chef, author, TV presenter

Nov 01, 2019

“Many versions of this tart exist. I prefer just leeks bound with egg and cream” - Rick Stein. This is an edited extract from Rick Stein’s Secret France by Rick Stein with photography by James Murphy (BBC Books, $49.99)

75g butter
1.25kg leeks (about 3), cut in half lengthways, washed, cut into 1cm slices
300g full-fat crème fraîche
2 large eggs, lightly beaten
Freshly grated nutmeg, to taste

Shortcrust pastry

200g plain white flour, plus extra for dusting
60g cold unsalted butter, cubed
40g cold lard or vegetable shortening, diced
2 tbs ice-cold water

Method

1.

For pastry, process flour, ½ tsp salt, butter and lard in a food processor until mixture resembles fine breadcrumbs. Transfer it to a bowl and add enough iced water to form a smooth but not sticky dough. Turn out dough on a floured work surface and roll out to a round about 28cm in diameter. Place pastry in a 25cm loose-bottomed fluted tart tin, trim edges and prick base with a fork. Cover with plastic wrap and refrigerate or freeze for at least 30 minutes.
2.

For filling, melt butter in a pan, add leek and sweat, uncovered, over medium-low heat for 20-30 minutes until soft. If leek is watery, cook until liquid has reduced. Cool slightly, then stir in crème fraîche and egg. Season well with salt, pepper and nutmeg.
3.

Preheat oven to 200°C. Line pastry with baking paper, fill with baking beans and bake for about 10 minutes. Remove paper and beans and bake for 4-5 minutes until pastry has dried out a little. Reduce oven to 190°C. Fill case with leek mixture, season with pepper and bake for 25-30 minutes until set and slightly puffed.