Leek and Gruyère Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">3 large leeks (about 500g), white and light green parts only</li><li class="ingredients-single-item">40g unsalted butter</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">2 garlic cloves, finely minced</li><li class="ingredients-single-item">1 tsp fresh thyme leaves (or 1/2 tsp dried)</li><li class="ingredients-single-item">200g Gruyère cheese, grated (or Emmental)</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">Freshly ground black pepper</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or uncooked rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, make the pastry. If using a food processor, pulse the flour, butter and salt until the mixture resembles fine breadcrumbs. If working by hand, rub the cold butter into the flour with your fingertips until you achieve the same texture. The cold butter creates pockets of steam during baking that result in flaky layers in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water, then pulse or stir with a knife until the dough just begins to come together. If needed, add the remaining tablespoon of water - but be careful not to overwork the dough or add too much liquid, as this will develop the gluten and make your pastry tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently bring it together into a disc without kneading. Wrap in cling film and refrigerate for at least 30 minutes. This resting period is crucial as it relaxes the gluten and firms up the butter, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the pastry chills, prepare the leeks. Clean them thoroughly by slicing lengthwise and rinsing under cold water to remove any grit hiding between the layers. Slice them into 1cm half-moons. Heat the butter and olive oil in a large pan over medium-low heat, then add the leeks with a pinch of salt. Cook gently for 15-20 minutes, stirring occasionally, until they're completely soft and starting to caramelize. Low, slow cooking develops their natural sweetness.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the minced garlic and thyme to the leeks and cook for another 2 minutes until fragrant. Remove from heat and allow to cool while you prepare the tart case.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 190°C (170°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, making it large enough to line your tart tin with some overhang. Carefully drape the pastry over your rolling pin to transfer it to the tin, then gently press it into the corners without stretching. Trim the excess leaving a slight overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Line the pastry case with baking parchment and fill with baking beans or uncooked rice. Blind bake for 15 minutes, then remove the parchment and beans and bake for another 5-7 minutes until the base is dry and pale golden. This crucial step ensures your tart won't have a soggy bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the case is baking, prepare the filling. In a large bowl, whisk together the eggs, cream, milk, nutmeg, salt and a generous grinding of black pepper until well combined.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Reduce the oven temperature to 180°C (160°C fan). Spread the cooled leek mixture evenly over the base of the baked tart shell. Sprinkle two-thirds of the grated Gruyère on top of the leeks, then carefully pour over the egg mixture. Finish by sprinkling the remaining cheese on top.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake the tart for 25-30 minutes until the filling is set but still has a slight wobble in the center, and the top is golden brown. The custard will continue to cook slightly after removal from the oven due to residual heat.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the tart to cool in the tin for at least 15 minutes before removing – this resting time allows the filling to set completely. Serve warm or at room temperature for the best flavor. The tart pairs beautifully with a crisp green salad dressed with a simple vinaigrette.</li></ol>