Leek & Taleggio Tart with Barley & Walnut Pastry

Name: Leek & Taleggio Tart with Barley & Walnut Pastry
Yield: Serves 6-8
Ingredients: salt & pepper; 1½ cups/125 g taleggio cheese; salt & pepper; 2 egg, beaten; ½ cup/50 g parmesan cheese; 1 teaspoon dried mint; grating fresh nutmeg; 5 cups/150 g baby spinach leaves; 1 tablespoon of thyme leaves; 5 cups/450 g leeks; 3 large bulb purple spring onions; 2 tablespoons/30 ml extra virgin olive oil; 2 tablespoons/30 g butter; ½ cup/50 g walnuts, ground; 2 to 3 tablespoons iced cold water; 1 teaspoon salt; ½ cup/100 g butter; 1½ cups/175 g barley flour

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Freekeh, Wild Wheat & Ancient Grains

By Ruth Nieman

Published 2021

About

Barley flour has a mild, earthy taste to it which pairs really well with walnuts. It is a healthy substitute to all-purpose flour. This pastry has a crumbly texture and may need a little more than the 2 to 3 tablespoons of cold water to bind together. It can be added to whole wheat flours to become a little less short, with a ratio of 100

Ingredients

Main course
Vegetarian

Ingredients

Method