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Leek And Feta Tart (International) — Recipe | Foodgeist

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Leek And Feta Tart

🍰dessert·Internationalhard

Leek And Feta Tart

Name: Leek And Feta Tart
Cuisine: International
Ingredients: 1 1/3 cups all-purpose flour; 1/2 cup butter; 2 tsp Dijon mustard; 1 tbsp fresh thyme leaves; None None FOR THE FILLING; 4 tbsp butter; 2 tbsp olive oil; 3 None leeks, white part only, thickly sliced; 4 cloves garlic, finely sliced; 3 None large eggs, beaten; 1/2 cup heavy cream; 7 oz feta cheese, crumbled; 2 tbsp fresh thyme leaves; None None salad greens tossed in vinaigrette, to serve

Ingredients

1 1/3 cups all-purpose flour

1/2 cup butter

2 tsp Dijon mustard

1 tbsp fresh thyme leaves

None None FOR THE FILLING

4 tbsp butter

2 tbsp olive oil

3 None leeks, white part only, thickly sliced

4 cloves garlic, finely sliced

3 None large eggs, beaten

1/2 cup heavy cream

7 oz feta cheese, crumbled

2 tbsp fresh thyme leaves

None None salad greens tossed in vinaigrette, to serve

Method

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1.
Preheat oven to 350°F. Generously grease a 12 inch tart pan. To make the pastry, combine flour, 1/2 tsp salt, butter, mustard and thyme in a food processor and process until mixture resembles breadcrumbs. Add 2 tbsp cold water and process until a ball forms. Press into prepared tart pan then freeze for 20 mins. To make the filling, heat butter and oil in a large frying pan over medium heat. Saute leeks and garlic until soft, stirring carefully to ensure slices remain intact. Set aside to cool slightly. Whisk together eggs and cream. Season then set aside. Remove tart shell from freezer. Line with parchment paper and fill with pie weights. Blind bake for 15 mins, or until golden brown. Remove paper and weights. Arrange sauteed leeks and garlic in tart shell and pour egg mixture over top. Sprinkle with feta and thyme. Bake for 20-30 mins, until golden brown and set. To serve, top each slice with salad greens tossed in vinaigrette.