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.

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

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
  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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