Leek Tart

Name: Leek Tart
Ingredients: 450 ml/¾ pint double cream; 4 egg yolks; One 20.5-cm/8-inch pastry case, baked blind; 4 tarragon sprigs, leaves only, finely chopped; 8 leeks, trimmed, split lengthways, washed and thinly sliced; 110 g/4 oz butter; salt and pepper; salt and pepper

Preparation info

Difficulty
Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                           

Ingredients

   
        

Method

                                  

              