Leek and mustard tart

Name: Leek and mustard tart (Tarte aux poireaux et à la moutarde)
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: Serves: 4
Cuisine: French
Ingredients: sea salt and freshly ground black pepper; 115 g (4 oz) butter; 2 eggs; 2 tbsp Dijon mustard; 500 g (1 lb 2 oz) leeks, sliced; 1 egg, beaten; 175 g (6 oz) plain flour, plus extra for dusting; 125 ml (4 fl oz) single cream; 125 g (4½ oz) brie, thinly sliced; 1 tbsp olive oil

Tarte aux poireaux et à la moutarde

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 40

Appears in

New Bistro

By Fran Warde

Published 2009

About

Every time I see a leek, I just think of French food! Every good kitchen in France uses this vegetable either as part of a recipe, or as its leading ingredient. This wonderful tart is a variation on the classic quiche.

Ingredients

Pastry

175 g (6 oz) plain flour, plus extra for dusting
115 g (4

Europe
France
Aquitaine
Main course
Pie
Mediterranean

Method

For the pastry, rub the flour and butter together until the mixture resembles breadcrumbs. Add the egg and bind the pastry together, forming a ball. Wrap in cling film and place in the fridge to chill for 30 minutes. Preheat the oven to 180°C/350°F/Gas 4.

Roll the pastry out on