Rustic leek and cheddar tart (Print Version)
# Ingredients:
→ Dough
01 -
4 tablespoons of olive oil
02 -
80g of plain flour
03 -
1 tablespoon of sesame seeds
04 -
2 pinches of salt
05 -
70g of water
06 -
100g of whole wheat flour
07 -
1 tablespoon of poppy seeds
→ Filling
08 -
3 leeks
09 -
1 egg
10 -
100g of ham (or diced bacon)
11 -
50ml of milk
12 -
70g of shredded Comté cheese
13 -
1 tablespoon of thick cream
14 -
Salt and pepper
15 -
1 tablespoon of mustard
# Instructions:
01 -
Set your oven to 180°C (around 350°F) and preheat it to the appropriate setting.
02 -
Combine the flours, olive oil, sesame seeds, poppy seeds, and a little salt in a mixer and blend for about 10 seconds. Slowly pour in the water until it forms a smooth dough ball.
03 -
Thinly slice your leeks and make sure they’re washed well. Cook them in some oil with a bit of salt and pepper for close to 10 minutes. Drain them thoroughly after cooking.
04 -
Roll out your dough on baking paper in a circular shape. Spread mustard over it, layer the leeks, and add the ham or pre-cooked bacon. Fold the dough edges inward over the filling.
05 -
Whisk the egg with the cream and milk, then add salt and pepper to taste. Carefully pour this over the leeks and sprinkle the shredded cheese on top. Bake for 25-30 minutes until golden brown.
# Notes:
01 -
This tart works great either warm or cold, making it perfect for picnics.
02 -
Feel free to swap the ham with bacon or skip it altogether if you want a vegetarian version.