Leek tart recipe
Shortcrust pastry with plenty of leeks sweated down in butter, then bound with an egg and cream mixture and baked – delicious.
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Ingredients
- 200 g plain white flour, plus extra for rolling
- 1/2 tsp salt
- 60 g cold, unsalted butter, cubed
- 40 g cold lard or vegetable shortening, cubed
- 2 tbsp ice-cold water
- 75 g butter
- 1.2 kg leeks, cut in half lengthways, washed and cut into 1cm/0.5in slices
- 300 g full-fat crème fraîche
- 2 large eggs, lightly beaten
- 1 pinch freshly grated nutmeg
- 1 pinch each of salt and black pepper
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