Brie & Caramelised Leek Tart ❤️

Brie & caramelised leek tart ❤️
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This recipe is just divine. Amazing flavours and easily feeds a crowd. The beauty of this recipe is that it can be made ahead and simply re-heated (with a foil covering) 15 mins before serving or equally as delicious cold. Full of gorgeous, creamy comforting ingredients, this is a veggie dish for kings.
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With the leftover pastry, I made some little baby tartlets – perfect snack bites 😍
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INGREDIENTS
1 block shortcrust pastry
1 tbsp olive oil
Knob butter
2 leeks, finely sliced
1 tbsp white wine vinegar
2 tsp sugar
5 eggs
1 small pot creme fraiche
2 tsp Dijon mustard
150g brie, sliced
Thyme leaves to garnish
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METHOD
Grease a 20cm flan dish
Roll out the pastry so it’s overhanging the sides
Cover in greaseproof paper & fill with baking beans
Bake at 180°c for 20 mins, remove the beans & paper and return to the oven for further 10 mins
Allow to cool then trim the edges
Meanwhile, heat the oil & butter in a large pan and add the leeks, season well
Cook for 15-20mins on a low heat to soften
Add the vinegar & sugar and heat rapidly for 3 mins, set aside
Whisk the eggs in a large bowl
Whisk in the creme fraiche
Add the mustard, leeks & a little more seasoning
Pour into the cooled pastry case
Lay the brie on top
Scatter with the thyme leaves
Bake in the oven for 25-30 mins, until the filling is set and the pastry golden
Scatter with a few more thyme leaves and serve warm or cold
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