Baked Leek and Trompette Tart with Truffle Oil

Name: Baked Leek and Trompette Tart with Truffle Oil
Ingredients: 1½ ltr double cream; salt and freshly ground white pepper; 8 medium egg yolks; 15 g parsley, washed and chopped; truffle oil; 60 g butter; 3 medium leeks, trimmed, washed and dried; 200-250 g trompette de la mort mushrooms (if dried, use half the amount); 500 g shortcrust pastry

Preparation info

Difficulty
Medium

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

Ingredients

500 g shortcrust pastry
3 medium leeks, trimmed, washed and dried
200-250 g

Starter
Vegetarian
Pie

Method

Pre-heat the oven to 175°C/gas mark 4. Roll out the pastry to ¼ cm thick and line eight 11 cm