Leek and red pepper tart from Winter Food by Jill Norman
This tart makes a good lunch or supper dish after a bowl of soup or before cheese and salad.
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Cooking tools:
- Oven
- Stove
- Pan
- Chef's knife
- Cutting board
Ingredients
- 200g plain flour, plus extra for dusting
- 1 egg yolk, lightly beaten (optional)
- 3—4 tablespoons iced water (more if needed)
- 2 red peppers
- 30g butter
- 1 tablespoon olive oil
- 1 kg leeks, cut into 2cm slices, discarding most of the green
- 2 eggs
- 150ml crème fraîche
- salt
- freshly ground black pepper
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