Leek and Mustard Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 280 g wheat flour type 1050
- 150 g butter, cold
- 0.5 teaspoon ½ sea salt
- 2 tablespoon water
- 1 egg (s)
- 700 g leeks
- 1 clove garlic
- 2 tablespoon rapeseed oil
- 50 g tomato (s), dried
- salt and pepper
- 1 pinch (s) sugar
- 150 g sour cream
- 200 ml sweet cream
- 2 egg (s)
- 2 egg yolks
- 3 tablespoon mustard, coarse-grained
- 1 teaspoon Dijon mustard or pepper mustard
- 50 g hard cheese, rated
Print Recipe
Pin Recipe Instructions
- Mix the flour with the butter to a crumbly mass and then knead with salt, egg and water to form a smooth dough. Put the dough in a cool place for about 1 hour.
- Roll out the dough thinly on a floured surface and use it to line a size 28 tart tin. Preheat the oven to 200 ° C top / bottom heat or circulating air to 180 ° C.
- Clean, wash and cut the leek into rings, peel the garlic and cut into small cubes. Sauté the leek and garlic in hot oil. Cut the tomatoes into fine strips, mix with the leeks and season with a little salt, pepper and sugar.
- Mix the sour and sweet cream, eggs, egg yolk and mustard together. Spread the leek on the dough, pour the cream and mustard cream on top and sprinkle with cheese. Bake the tart in the oven on the middle rack for about 35 minutes.
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