Preheat the oven to 180oC/350oF/4. Dust a clean surface and rolling pin with flour and roll out the pastry so it's half an inch thick.
Grease a 11in loose-bottomed tart tin with a little butter and line it with the pastry. Trim off any excess, prick the pastry all over with a fork, and chill in the fridge for 30 mins. Take out, line the pastry case with grease proof paper and fill with dry, uncooked rice to keep the base from rising.
Bake for 8 minutes. Remove from the oven, discard the paper and save the rice for another time.
Meanwhile slice the leeks into 1in rounds and wash thoroughly. Add a lug of olive oil and a knob of butter to a large frying pan and gently fry the leeks on a low heat for 10 mins, until soft and sweet, but not coloured.
Turn the heat up, add the garlic, thyme leaves, a pinch of salt and pepper, and give it all a good stir. Once the mixture has cooled, spread over the base of your baked pastry case.
Make the rest of the filling by mixing the creme fraiche, most of the cheddar, the eggs and some salt and pepper. Pour this over the leeks.
Gently crush the potatoes with a fork and scatter over the tart, lightly pushing them into the cheese mixture. Scatter over any remaining cheese, garnish with thyme sprigs and drizzle with olive oil.
Bake for 20-25 minutes, until golden and bubbling.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (168g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 25 (15%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 93.1mg||29 %|
|Sodium 154.4mg||5 %|
|Potassium 270.1mg||7 %|
|Total Carbohydrate 31.6g||9 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 29.2g|
|Protein 4.8g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 163
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