Baby leek and lemon tart

AT A GLANCE

  • Serves 6 people

This tart would work equally well topped with grilled asparagus at this time of year.

  • 1 bunch baby leeks, trimmed, rinsed in cold water to remove dirt
  • 2 tbsp olive oil
  • 15 filo pastry sheets
  • 100 gm butter, melted
  • 600 gm sour cream
  • 6 eggs
  • 2 garlic cloves, finely grated on a microplane
  • 1 tbsp thyme leaves
  • Finely grated rind of 2 lemons and juice of 1 lemon
  • 1 tbsp plain flour
  • To serve: green leaf salad
01   Preheat oven to 200C. Preheat a char-grill pan over high heat, drizzle leeks with olive oil, season to taste and grill, turning occasionally, until golden and tender (1-2 minutes), then set aside.
02   Lay one filo sheet in a 20cm x 28cm loose-based tart tin, allowing excess to overhang (cover remaining filo with a damp tea towel). Brush with butter, then top with another filo sheet. Repeat with remaining butter and filo, finishing with a filo sheet.
03   Whisk remaining ingredients in a bowl, season to taste and pour into pastry-lined tin. Scatter leeks over and bake until golden and cooked through (15-20 minutes; cover edges loosely with foil if browning too quickly). Set aside to set slightly (5 minutes) and serve warm with green leaf salad.

Topics:

SPRING, EGGS, BAKING, FAST, LEEKS, PASTRY, MODERN AUSTRALIAN, VIDEO

Recipe:

ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

GERALDINE MUNOZ AND ALICE STOREY

FEATURED IN

Sep 2011

Sep 2011

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