Where to start from? Spring has officially arrived but the temperatures are still chilly. We were all expecting to cook BBQ and having light lunches through the next few weeks to come but it looks like that a need of comfy and rustic foods are going to be appreciated in the coming days.
This recipe is a winner with a light budget and no effort. You will find making this tart enjoyable as it’s an easy recipe to realise and so good! But before starting you must decide if you would like to challenge yourself by making your own shortcrust pastry, it takes roughly five minutes, or to get your pastry from the shop? Personally, I have found it difficult to find what I really needed at the shop and I will not compromise with quality!
So If you are going for option A, you will need, 125g soft butter, 250g strong flour, a pinch of salt and 1-2 tablespoons of water. In a mixing bowl, rub with your fingertips the butter and flour until the mixture resembles fine breadcrumbs. Add a pinch of salt and the water. Knead the dough and leave it rest for a few hours in the fridge.
Ingredients: 1 block of shortcrust pastry ; 2 large leeks; 200ml milk; 100ml double cream; 150g grated cheddar, 3 eggs; salt, grounded nutmeg.
Method: Preheat the oven to 180 degrees Celsius. Heat the butter in a pot and stir in the leeks, add salt. Cook for 5 to 10 minutes with a lid on. At the last minute add the wild garlic leave and cook for one minute. In a mixing bowl, combine milk, double cream, eggs, salt and grounded nutmeg. Leave it on the side.
Lay down the shortcrust pastry in a tart case mould, add the leek and wild garlic, then pour the mixture on top of it. Sprinkle with grated cheddar cheese and bake for 40 minutes.
The leek and wild garlic tart goes well with a green salad or a tomatoes salad.