You could cook the leeks the day before, let them cool, cover and stash in the fridge until you’re ready to assemble your tart.
Jamie Cooks Spring
By Jamie Oliver
About the recipe
Sweet leeks and salty feta create a rich creamy filling for this beautiful scruffy tart, which is completed with an extraordinary twisted and cheese-stuffed crust. Think cheese and onion pie, but a bit posh because, trust me, leeks have a lot to offer.
Recipe From
4 large leeks
olive oil
4 cloves of garlic
1 knob of unsalted butter
2 sprigs of thyme
8 large free-range eggs
150ml single cream
1 x 270g packet of shop-bought filo pastry
mature Cheddar cheese, for grating
1 bunch of chives (20g)
100g feta cheese
2 eating apples
1 lemon
1 x 80g bag of watercress
extra virgin olive oil
red wine vinegar
Served with a crisp apple and watercress salad, it makes a lovely little lunch.
You could cook the leeks the day before, let them cool, cover and stash in the fridge until you’re ready to assemble your tart.
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