XR Leek and Gruyère Tart

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XR LEEK AND GRUYERE TART 15CM FLAN RING PAGE 484 XR Leek and Gruyère tart Serves 2-3 For the base 125g flour Pinch salt 70g chilled butter 1 egg yolk 1-2 tbspns chilled water For the filling 1 small leek, white part only 15g butter 50g Gruyère cheese 2 eggs 150ml double cream 1. Make the rich shortcrust pastry if the quality of the pastry is good, continue to the next stage, otherwise form into a disc, wrap in cling film and chill until firm. 2. Roll out the pastry on a lightly floured surface to a 3mm thickness and use to line a 15cm loose-based flan tin or a flan ring set on a baking sheet. Cover with cling film and chill in the fridge until firm to the touch. Wrap and chill any leftover pastry to use for repairs. Heat the oven to 200°C/gas mark 6. 3. Meanwhile, slice the leeks lengthways in half with the root intact (holding the leek together) then thinly slice into half rings and discard the root end. Wash well in cold water to remove any grit, then drain well. 4. Melt the butter in a small saucepan, add the leeks, cover with a damp cartouche (page 13) and lid and sweat over a low heat until soft and slightly translucent ( do not let them take on any colour). Drain the leeks or remove the lid and cartouche and allow the liquid to evaporate. 5. Blind bake the pastry (see page 482) for 10-15 minutes, then remove the cartouche and beans and bake for a further 5 minutes, or until the pastry looks dry and feels sandy to the touch. Remove from the oven and reduce the oven temperature to 150°C/gas mark 2. 6. Put the eggs and cream into a small bowl and mix well with a fork. Pass this mixture through a sieve into a bowl. Grate the cheese 7. Add the sweated leeks and two-thirds of the cheese to the egg and cream mixture. Taste and season with salt and white pepper 8. Using a slotted spoon, spoon the leeks and cheese into the pastry; they should half fill the case. Pour the egg and cream mixture over the filling, making sure the case is as full as possible. Sprinkle over the remaining cheese. 9. Carefully transfer to a shelf in the lower third of the oven and bake the tart for about 15-20 minutes until the custard is a pale yellow colour and just a little soft in the centre. To check, give the tart a little shake; there should be no violent wobble in the centre. ( An overcooked filling will rise up and feel springy to the touch) 10. Allow to cool slightly on the baking sheet, then remove the side of the tin if using, and slide the tart onto a wire rack, or lift the flan ring after transferring. Serve slightly warm or at room temperature..

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