Leek and Dolcelatte tart recipe


  • 250g (9oz) shortcrust pastry
  • 25g (1oz) butter
  • 600g (1lb 5oz) leeks, washed and sliced
  • 4 free-range egg yolks
  • 300ml (½pt) double cream
  • 100g (4oz) Dolcelatte, crumbled
  • 2tbsp freshly grated Parmesan
  • + 1 more ingredients
    • 1 x 23cm (9in) fluted, loose-based flan tin, greased

1. Line the tin with pastry, but don't trim the overlap. Place in the fridge for 20 minutes. 2. Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Line the pastry with baking parchment, fill with baking beans and bake the pastry blind for 15 minutes. Remove the baking parchment and beans, and r...

View full recipe at SpringPad


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