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Flamiche au Poireaux et Mimolette
Leek and Cheese Tart with Beetroot Salad
Short Crust Pastry
250g Butter
500g Plain Flour
100ml Tepid Water
Good Pinch Salt
Tart Filing
3 Leeks
1 Clove of Garlic
25g of Butter
3 Eggs
300ml cream
1 Cup Grated Mimolette
Salt & Pepper
Beetroot Salad
3 Large Beetroots
Vinegar (white or red)
Olive Oil
Water
1 Cup Continental Parsley Leaves
1 tsp Dijon Mustard
If you wish to make your own pastry, this will need to be prepared some time in advance, otherwise you can use a pre made bought product.
Start by sifting the flour into a mixing bowl of an electric mixer. Dice the butter and allow it to come completely to room temperature. Using a dough hook, combine flour, butter and salt until the mix has a similar consistency to bread crumbs. Add the water and continue mixing until a smooth dough forms. You do not want to over mix, as the dough will shrink when cooked, but allow all ingredients to come together as a homogenous dough. Remove from bowl and cover with cling wrap then rest in a cool place for about 2 hours.
After the pastry has rested roll out and lay into a greased tart mould. Place in freezer for about 2 hours before baking. If you are using a bought product you will not need to do this.
If you are using a home-made pastry you will need to blind bake the tart now. This means to cook the pastry without the filing in the tart. Line the tart with greased proof paper and fill with rice or pastry weights. Cook for about 15 – 20 minutes @ 180°. A handy tip, make sure you place the tart mould on a tray so as you don’t accidently push the bottom out leaving the sides on the mould!
Start to prepare the filling in advance as you want it cold when it goes in the tart. Leeks are fantastic at the moment as there at the peak of their season and wonderfully cheap. Dice leeks into 1cm square and slice garlic. Add butter to a saucepan then when foaming add the leeks. Over a gentle heat, continue to sweet the leeks for about 10 minutes or until they are beautifully sweet and fully cooked. When the leeks are cooked transfer them to a bowl to cool. Whisk eggs and cream together then combine leeks, eggs, cream and grated cheese.
After you have cooked the pastry, add the filing mixture to the tart case and bake @ 180° for
To make the beetroot salad, firstly boil whole beetroots starting in cold water. When you can pass a skewer through the beetroot they are ready to strain and allow them to cool naturally. Make a simple vinaigrette by combining vinegar and mustard, then whisking oil in gently. Add about 2 tbs of hot water at the end – this will stabilise the emulsion. Chop a handful a parsley and stir vinaigrette, parsley and beetroot together then refrigerate overnight.
Leek and Cheese Tart with Beetroot Salad
Short Crust Pastry
250g Butter
500g Plain Flour
100ml Tepid Water
Good Pinch Salt
Tart Filing
3 Leeks
1 Clove of Garlic
25g of Butter
3 Eggs
300ml cream
1 Cup Grated Mimolette
Salt & Pepper
Beetroot Salad
3 Large Beetroots
Vinegar (white or red)
Olive Oil
Water
1 Cup Continental Parsley Leaves
1 tsp Dijon Mustard
If you wish to make your own pastry, this will need to be prepared some time in advance, otherwise you can use a pre made bought product.
Start by sifting the flour into a mixing bowl of an electric mixer. Dice the butter and allow it to come completely to room temperature. Using a dough hook, combine flour, butter and salt until the mix has a similar consistency to bread crumbs. Add the water and continue mixing until a smooth dough forms. You do not want to over mix, as the dough will shrink when cooked, but allow all ingredients to come together as a homogenous dough. Remove from bowl and cover with cling wrap then rest in a cool place for about 2 hours.
After the pastry has rested roll out and lay into a greased tart mould. Place in freezer for about 2 hours before baking. If you are using a bought product you will not need to do this.
If you are using a home-made pastry you will need to blind bake the tart now. This means to cook the pastry without the filing in the tart. Line the tart with greased proof paper and fill with rice or pastry weights. Cook for about 15 – 20 minutes @ 180°. A handy tip, make sure you place the tart mould on a tray so as you don’t accidently push the bottom out leaving the sides on the mould!
Start to prepare the filling in advance as you want it cold when it goes in the tart. Leeks are fantastic at the moment as there at the peak of their season and wonderfully cheap. Dice leeks into 1cm square and slice garlic. Add butter to a saucepan then when foaming add the leeks. Over a gentle heat, continue to sweet the leeks for about 10 minutes or until they are beautifully sweet and fully cooked. When the leeks are cooked transfer them to a bowl to cool. Whisk eggs and cream together then combine leeks, eggs, cream and grated cheese.
After you have cooked the pastry, add the filing mixture to the tart case and bake @ 180° for
To make the beetroot salad, firstly boil whole beetroots starting in cold water. When you can pass a skewer through the beetroot they are ready to strain and allow them to cool naturally. Make a simple vinaigrette by combining vinegar and mustard, then whisking oil in gently. Add about 2 tbs of hot water at the end – this will stabilise the emulsion. Chop a handful a parsley and stir vinaigrette, parsley and beetroot together then refrigerate overnight.
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