Leek, fontina and dolcelatte tart
Sunday 22 September 2013
This is so rich and gooey that a little goes a long way. I like to serve it with a crisp green salad dressed with a sharp vinaigrette.
1 tbsp olive oil
1kg/2lb leeks, trimmed and cut into 1cm slices
1 tbsp thyme leaves
80ml/3fl oz dry white wine
150ml/¼ pint crème fraîche
4 egg yolks, lightly beaten
75g/3oz fontina cheese, coarsely grated
2 tbsp grated Parmesan
For the pastry
250g/8oz plain flour, plus extra for dusting
½ tsp salt
110g/3¾oz unsalted butter
2 egg yolks
2 tbsp freshly grated Parmesan
For the pastry, pulse the flour, salt and butter in a food processor until the mixture looks like fine breadcrumbs.
Add the egg, Parmesan and 3 tbsp chilled water and pulse again until the pastry starts to come together. Tip out on to a floured surface and knead lightly to form a smooth round. Wrap in clingfilm and chill for 30 minutes.
For the filling, heat the butter and olive oil in a large, heavy-based pan over a medium heat. Add the leeks and half the thyme, season with salt and freshly ground black pepper and cook for 15 minutes, until the leeks are very tender. Add the wine and simmer until the liquid has evaporated. Set aside to cool.
Preheat the oven to 200C/400F/Gas6. Grease a 23cm spring-form tin and line the base with greaseproof paper. Roll the pastry out on a floured surface and use to line the tin. Chill for 20 minutes. Cover with a scrunched-up piece of baking paper then add baking beans and cook the pastry for 15 minutes.
Remove from the oven, tip out the baking beans and paper and return to the oven for a further 5 minutes, or until the pastry is golden and crisp.
Stir the crème fraîche and egg yolks into the cooled leeks. Fold through the fontina and dolcelatte then spoon into the pastry case, smoothing the top. Scatter with the Parmesan and remaining thyme and bake for 30 minutes, until set and golden. Leave to cool for 15 minutes before serving.
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