This is a muckabout of a couple of Tamasin Day Lewis’s lovely tart recipes, plus a bit of tinkering about. It’s good warm or cold, but not absolutely boiling hot.
Pastry made with 60g plain white flour, 60g rolled oats, 60g unsalted butter, a pinch of salt and 2 tablespoons of water (usual method – blast flour, oats, salt and diced cold butter in blender until like damp sand, then drizzle over the iced water and whizz again until it starts to come together. Put in the fridge for 30 mins – not longer as this pastry is a bit crumbly and rather a pain to work with).
5 big leeks (about 1.3kg), green and tough outer leaves and ends removed and sliced
90g unsalted butter
3 egg yolks
150ml double cream
small handful of chopped tarragon leaves
Salt, black pepper, nutmeg
Roll out the pastry into a 22cm/9inch shallow tart tin and put this back into the fridge. Preheat the oven to 180 degrees/150 fan.
Sweat the leeks in the butter until they’re soft. Stir in the tarragon leaves. Let this mixture cool.
Whisk the cream and the egg yolks and season with salt, pepper and a small grating of nutmeg. Pour this into the cooled leeks and give it a good stir. Spread this mixture over the pastry case. Bake in the oven for 35-40 mins.
Sarah Venning's recipes 