When I saw leeks for $1 at the supermarket last week, my mind started racing with all the leeky dinner possibilities — caramelised leek brioche scrolls, leek and chicken pie, creamy leek and mushroom pasta, potato and leek gratin, cheesy leek toasties ... but after the best part of a year not having them, I settled on two faithfuls: a leek and cheese tart and a slightly updated version of the classic leek and potato soup.
What I love about leeks — and what I think sets them apart from onions — is their velvety softness when cooked slowly in butter or olive oil. The sweetness that develops is almost candy-like if they’re properly caramelised. So delicious! I’ll definitely be adding more leek dinners to the rotation over the next couple of months.
Rustic leek, potato, rosemary and white bean soup
I’m always up for for a bowl of smooth, silky soup — but sometimes I feel like something a little more substantial. This rustic, chunky soup is more like a stew and makes a really affordable and filling weeknight meal. You won’t really miss the meat in it (in saying that, this is also fantastic with some cooked chicken stirred through at the end). To increase the protein and nutrition, I like making bone broth as the stock element for this, but feel free to use water and a stock cube — it tastes just as good.
Makes enough for dinner for 4-6 plus leftovers
Ingredients
50g butter
2 leeks, washed and chopped into 2cm dice
2 sprigs fresh rosemary
4 Agria potatoes (starchy potatoes), peeled and cut into 2cm dice
1 can cannellini beans
5 whole peeled garlic cloves
1.5 litres stock, bone broth or water
Salt and white pepper to taste
To thicken
½ cup cream (or milk)
2 tsp flour
Method
Melt the butter in a large pot and add the leeks and rosemary, cooking for 5 minutes until just starting to break down. Add the potatoes, stock, beans, garlic cloves and seasonings. Cook at a low simmer, covered, for an hour (check regularly to make sure the bottom isn’t catching).
At about 45 minutes, take out a cup or so of the vegetables and blend to a purée, then add back into the soup.
After 1 hour, mix the cream and flour into a smooth paste, then add to the soup, stirring for 5 minutes at a low heat until thickened and creamy (you may need to add a little extra stock or water at this stage). Season with lots of salt and white pepper and serve with crusty fresh bread and a crunchy green salad.
Leek, cheese and thyme tart
This is one of my favourite light dinners to make when the leeks are affordable but the days still have a little warmth to them. It seems fancy but is actually really easy and also makes a great work lunch, as it will last — well covered — in the fridge for the main part of a week, ready to slice and pack into lunch boxes.
If you don’t love leeks (and there are a lot of them in this tart), the pastry is fantastic with just the egg and cheese filling — perhaps with a little bacon and chives. And if you don’t have Parmesan for the pastry, feel free to leave it out, but I recommend giving it a go at least once!
Serves 4-6
Ingredients
For the pastry
1⅓ cups flour
100g cold butter, cubed
30g Parmesan, finely grated
Couple of sprigs of fresh thyme
¼ cup ice-cold water
For the filling
50g butter
2 leeks, green ends trimmed and sliced into 1cm pieces
6 eggs
⅓ cup cream
Sprig of thyme
1 cup grated cheese
Method
In a food processor, place the flour, 100g butter, Parmesan and thyme and blitz until it resembles fine breadcrumbs. Add the cold water and process until the pastry forms a smooth ball (don’t overmix). Flatten into a disk, wrap with cling film and place in the fridge to rest for 30 minutes.
When ready, take dough out of the fridge and roll out to a 3mm sheet to fit the base of your 20cm tart dish. Trim the top and prick the base with a fork, then place in the freezer for one hour or more while you prepare the filling. You can butter the pan first just in case if you like, but I find that the pastry has enough to prevent sticking).
To prepare the filling: melt the 50g butter in a pan, then add the leeks, cooking over medium heat for about 15 minutes until soft and velvety. Make sure you keep an eye on the pan. Let cool.
In a separate bowl, whisk the eggs, cream, thyme and cheese. Season with salt and white pepper. Blind bake the pastry by placing a circle of baking paper in the base and covering with baking beads or beans (I use rice and keep it in a jar to reuse for this purpose). Set in a preheated 200°C oven for 20 minutes.
After 20 minutes, take the tart shell out, pour out the baking beans, discard the baking paper and add the leeks then the egg filling. Reduce the oven’s heat to 175°C and bake for 30-35 minutes until only a slight jiggle in the centre remains.
Serve warm or at room temp with a crisp green salad and vegetable relish.
