RECIPE: Leek Tart

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Mix milk, cream, eggs, flour, spices and season well. Photos by Jane Dawber.

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Spread the cooked leeks and bacon, if using, over the half-cooked pastry case and sprinkle the grated cheese over the top.

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Pour the well-mixed milk and egg liquid over the leeks, but do not let it rise above the edge of the pastry.

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Cook for 20-30 minutes at 190degC until the top is golden brown and puffed up, and the pastry has shrunk from the sides of the pan.

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Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier. This week, how to make a leek tart.

Ingredients:

500g shortcrust pastry, baked blind (see earlier Trick of the trade) or use bought pastry
1 leek (about 250g), washed, thinly sliced and cooked (see earlier Trick of the trade, how to clean and cook leeks)
2 large or 3 small eggs
100ml milk
200ml cream (or use sour cream or more milk)
30g flour1 tsp cumin
pinch ground nutmeg
salt and pepper to taste
150g gruyere cheese, grated (or use tasty or crumbled feta)
100g finely chopped bacon (optional)

If you would like to request a particular technique, please let us know. Write to Trick of the trade, Editorial Features, Otago Daily Times, PO Box 181, Dunedin or email odt.features@odt.co.nz [2] with trick of the trade in the subject line.