Buttery pastry case with sweet leeks in a cheesy custard.
Serves 4 | Preparation: 30 minutes | Cooking: 70 minutes | Total: 130 minutes
Times include any chilling, resting or cooling stated below. Oven temperatures are conventional; reduce by 20°C for a fan oven.
Ingredients
250 g plain flour
125 g cold butter, cubed
4 tbsp cold water
700 g leeks, sliced
20 g butter, for the leeks
3 eggs
200 ml cream or crème fraîche
120 g vegetarian Gruyère-style cheese, grated
1 tsp salt
¼ tsp ground nutmeg
Method
Rub the cold butter into the flour with a pinch of salt until crumbly, add the water and bring together into a dough. Wrap and chill for 30 minutes.
Heat the oven to 190°C. Roll out the pastry, line a 24 cm tin, prick the base, line with paper and baking beans and bake for about 15 minutes, then remove the beans and bake a few minutes more.
Cook the leeks in the butter with a pinch of salt over low heat until soft and sweet, about 15 minutes. Cool slightly.
Whisk the eggs, cream, nutmeg and remaining salt. Spread the leeks and two thirds of the cheese in the case, pour over the custard and top with the rest of the cheese.
Bake until set and golden, about 35 minutes, then rest briefly before slicing.
Variations and substitutions
Use a ready-made shortcrust sheet to save time. Serve with a green salad.
For a vegetarian dish, choose cheese labelled suitable for vegetarians and check any other packaged ingredients.
Use vegetarian mature Cheddar if a vegetarian Gruyère-style cheese is unavailable. Ready-rolled shortcrust reduces preparation time.
Homegrown and seasonal produce
Wash leeks carefully between their layers to remove soil. The tender dark green parts can join the filling if finely sliced and cooked until soft.
Storage and freezing
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 5°C or below. Eat within 48 hours. Freeze suitable portions for up to 3 months; defrost in the fridge, use within 24 hours and reheat once until piping hot throughout.
Explore our growing guides and From Garden to Kitchen guide. Plan your next harvest with Your Growing Companion.
Stock photograph illustrating the ingredients or a serving idea.
