- Serves: 4-6
- Cook Time:
- Prep Time: 30 minutes
- Effort: easy
- 400 g ready-made shortcrust pastry
- knob butter
- 2 leeks, cleaned and sliced
- 1 sprig thyme, leaves only
- 2 large eggs, beaten
- 70 ml milk
- 140 ml double cream
- 100 g Lancashire cheese, grated, plus extra to serve
- 1 apple, peeled, cored, julienned
- 4-5 heads chicory, leaves separated
- olive oil, for drizzling
- squeeze lemon juice
Tips and Suggestions
If you'd prefer to bake your own shortcrust pastry, we recommend Rachel Allen's recipe
1. Preheat the oven to 190C/170C fan/gas 5.
2. Roll out the pastry until it is the thickness of a pound coin, then use to line a 24cm flan tin (or individual small tins, if preferred), gently pressing the pastry into the sides. Leave some pastry to hang over the edges to allow for shrinkage during baking.
3. Cover the base of the tart with a layer of baking paper, then fill with baking beans. Blind bake for 20 minutes, or until lightly golden-brown. Remove from the oven, remove the beans and baking paper and set aside to cool on a wire rack.
4. Reduce the oven temperature to 150C/130C fan/gas 2.
5. Melt the knob of butter in a frying pan until foaming, then add the leeks and thyme leaves and fry for 2-3 minutes, or until the leeks are softened. Set aside.
6. In a bowl, mix together the eggs, milk and cream until well combined. Season with salt and freshly ground black pepper.
7. Arrange the cooled leeks in the bottom of the pastry case, top with the grated cheese and then pour over the egg, milk and cream mixture. Bake for 30 minutes (15 if using individual tins), or until the tarts are golden-brown and the filling is set. Remove and cool slightly before trimming off the excess pastry.
8. Mix together the apple and chicory leaves in a bowl. Whisk together some olive oil with a squeeze of lemon juice and use to dress the salad. Crumble in some Lancashire cheese and toss well to mix.
9. Serve the tart alongside the apple and chicory salad.
Rate This Recipe