Tuesday, June 10, 2008

Leek Tart

Leek Tart
serves 6

6 large leeks, white part only
100g/4oz raw ham, diced
200g/7oz veal or lamb, minced
200g/7oz lean pork, minced
200ml/7fl oz olive oil
100ml/31/2fl oz dry red wine
pinch of saffron threads, soaked in
2 tablespoons boiling water
pinch of grated nutmeg
300g/11oz olive oil other
shortcrust pastry
25g/1oz Parmesan cheese,
freshly grated
salt and freshly ground
black pepper

• Preheat the oven to 190°C/375°C/Gas mark 5. Grease a 20cm/8in pie dish. Cut the leeks lengthways into 5cm/2in strips, soak in cold water for 5 minutes, then drain.
• Brown the ham and minced meat in a frying pan, using half the olive oil.Add the wine, saffron and its soaking liquid, and the nutmeg. Season with salt and pepper. Cook for a further 2 minutes, stirring, until the wine has evaporated.
• Sweat the leeks for 3 minutes in a saucepan using the remainder of the oil, and season with salt.
• Line the pie dish with three-quarters of the pastry. Pour in the meat mixture and spread evenly over the bottom of the tart shell. Arrange the leeks on top of the meat, and sprinkle with the Parmesan.
• Cut the remaining pastry into strips, and arrange over the top of the pie in a lattice pattern. Bake in the oven for 40 minutes or until the top of the filling is golden brown. Serve hot.

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