Lunch Box: Leeks and cheddar tart with vegetable dough

Cheddar and leek 52
This tart is really nice, I like the mix of leek and cheddar.

For this recipe, I used a green vegetable flour in order to add more flavour but don’t hesitate to use a basich shortcrust dough.

PREPARATION: 15 minutes + 35 minutes for the pastry
COOK: 25 minutes

What do you need?
For the short crust pastry:

  • 150 g green vegetables flour
  • 30 g corn flour
  • 30 g self-raising flour
  • 90 g butter or light butter
  • 45 ml water

For the mixture:

  • the white part of 4/5 leeks
  • 1 egg
  • 20 cl light cream or soya cream
  • 30 g grated cheddar
  • 10 g butter or light butter
  • 1 teaspoon of corn flour
  • parsley
  • pepper
  • salt

How to do a shortcrust pastry with vegetable flour?

  • Mix in a large bowl: corn flour, self-raising flour, vegetables flour, butter
  • Add the salt
  • Knead the pastry with your fingers
  • Add water
  • Knead gently the pastry
  • Wrap it in a plastic film and let it cool in a fridge for 30 minutes

How to do the Leek and cheddar tart?

  • Wash and slice tightly the white part of the leek
  • Heat the butter in a large non-stick frying pan
  • Let the leeks melt and simmer the preparation for 15 minutes
    Be careful Beware: you have to stir frequently in order to avoid burning the preparation
  • Heat the oven at 180°C
  • Spread the pastry
  • Put it in a pie pan with a baking parchment
  • Prick the pastry with fork
  • Bake for 10 minutes in the oven at 180°C
  • In a large bowl, mix with the egg, the corn flour and the cream
  • Add the parsley, pepper and salt
  • Pour the leeks in the pastry
  • Cover leeks with grated cheddar and add the mixture
  • Put the pie pan in the oven for 20/25 minutes at 180°C

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