Leek Health BenefitsA good source of dietary Fiber , leeks also contain goodly amounts of folic acid, calcium, potassium, and vitamin C. Easier to digest than standard onions, leeks have laxative, antiseptic, diuretic, and anti-arthritic properties.
The leek, Allium porrum, is a member of the onion family, but the flavour is much more refined, subtle, and sweet than the standard onion. Thought to be native to the Mediterranean area and Asia, leeks have been cultivated for more than 3,000 years and have long been popular in Europe.
225g plain flour
100g of butter diced
1 egg yolk + tbsp water
(Instead of water I just use the whole egg)
2 tbsp butter
Big bunch of leeks thinly sliced- including one inch of the tender green leaves.
Pinch of ground nutmeg or paprika
Salt and pepper
3 egg yolks
125ml double cream
My addition to the filling:
- 2 tbsp of cream Fraiche or sour cream (optional)
- 1 ½ cup Swiss cheese or gruyere)
- ¼ cup of parmesan cheese
Put the butter into a bowl; add the salt work together with a wooden spatula until creamy.
Break in the egg and work until smooth. Pour in the flour and mix rapidly. Empty onto a floured board and work the ingredient together with one hand. Gathering them up lightly with the fingers and pushing the mixture with the heal and palm of the hand. To incorporate the flour do this only until a ball forms. Leave the pastry to rest for 1 hour in the fridge before use.
After the pastry has rested, place it on a lightly floured surface and roll it out evenly to fit a round 9 inch pie plate. You can use a loose bottom pie tray. ( I am afraid that the stuffing will pour over and spill in the oven) Roll the pastry, pressing it into the corners. Trim the edges with a sharp knife.
Because the stuffing is a custard base I like to bake the dough for 10-12 minutes before adding the stuffing, this will dry it a bit.
Thinly slice the leeks leaving one inch of the tender green leaves, as they are full of nutrition, wash the leeks several time, and preferably if you can soak them in water several times so they completely clean .
In a pan melt the butter over a gentle heat, add the sliced leeks. Season with salt and pepper. Cook until they sweat down. It will take around 20 minutes. Stir from time to time. Remove from the heat and leave them to cool.
Whisk together the egg yolks, nutmeg and the creams. Take the dough out of the oven, sprinkle the leeks in the bottom of the pie, then pour the custard over then the two cheeses. Bake in a hot 400F oven for 15 minutes then reduce the heat to 350F and cook for another 15-20 minutes until the filling is set and is a pale golden colour and the pastry is crisp (if you are using a loose tart pan use less time) Let the tart rest for about 15 minutes before serving.
We were hungry so we only rested the pie for 5 minutes exact. When I sliced it the cheese was oozing out… I don’t think this is bad!!!!!!!!!!!!