![]() I substituted the puff pastry by a simple tart dough (flour, butter, egg and water) in order to reduce total fat. It doesn't change the taste, and it's faster. I find that if time is a problem, instead of roasting the vegetables, one can blanch the fennel in lightly salted water, and gently sautee the leeks in butter, and continue as in the recipe. It benefits greatly from a splash of white wine added to the sauce - it's a bit bland without it. I've made this tart many times, and I think it is very good. I make this with a quiche pastry recipe from this site, the one for "Queen Elizabeth's Favorite Quiche" - a perfect crust. I've made this twice, and haven't tried adding wine but I will next time. I think I'll try using goat cheese next time I make this. I see this recipe as having a lot of potential, though. However, I found it to be a bit bland even though I added a dash of dry white wine and a pinch of nutmeg to the butter and flour base. This would be nice for brunch or lunch served with salad. I wanted to cut this into small squares to serve as an hors d'oeuvre, but it was a little too messy for that - definitely needs a fork. Next time I will try placing the tart pan on a baking stone. ![]() This was very good, although the crust was a bit soggy. Nothing special about this one, rather run-of-the-mill - pretty boring, actually, There are better uses for leeks and fennel. Crust is not soggy either because it bakes quite hot and for 40 min, The result is mellow, flavorful and rich but not too heavy. I am going to revert back to my usual using just fennel, creme fraiche, ready to use puff pastry and pecorino romano, which is saltier than parmigiana. ![]() I used romano and was a little heavy handed on the salt so it was a tad salty, but none left over so a success overall. Both ways are definite people pleasersĭid it and it turned out nice. Serve warm or at room temperature.Delicious! I've also tried it with adding 1/4 gruyere cheese to the mixture and topping with pecorino Romano. Cool for 20 minutes before carefully removing the tart ring. Pour into the tart case and return to the oven for 25-30 minutes, or until just set in the middle and tinged with gold. Stir in the leek mixture and season if needed. In a mixing bowl, beat together the cream, egg, yolks and cheese. Remove from the oven and trim off the overhanging edge with a sharp serrated knife brush out any crumbs from the inside of the case. Remove the parchment and beans, then bake for 10-15 minutes more until the base is pale golden. Place on the baking sheet and bake for 20-25 minutes, until the sides have set and are light golden. Put a flat baking sheet in the oven and preheat to 180?C, gas mark 4.įill the parchment generously with ceramic baking beans or uncooked dried beans or rice*. Prick the base all over with a fork, line with a circle of baking parchment and chill for 30 minutes. Ease into the tin, making sure to press it into the tin and up the edges, then trim so it overhangs the top by a finger’s width. ![]() Meanwhile, on a lightly floured surface, roll out the pastry to the thickness of a £1 coin and large enough to line a 23cm, loose- bottomed round tart tin. ![]() Add the wine and bubble, without a lid, for 5-10 minutes until most of the liquid has evaporated. Stir together, cover with a lid and cook over a gentle heat for 15-20 minutes, stirring occasionally, until the leeks are soft but not brown. Melt the butter in a large saucepan and add the leeks, salt and thyme leaves. ![]()
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