Recipes
Leek & mustard cheese tart
Serve this warm as an alternative starter – and any leftovers taste just as good cold the next day.
Serve this warm as an alternative starter – and any leftovers taste just as good cold the next day.
Cook: 1 Hour 20 Mins
Serves: 8
Price: 70p per serving
Nutritional Information
Each 162g serving contains
Energy
1725kj
412kcal
1725kj
412kcal
20%
Fat
31g
31g
High
44%
44%
Saturates
14g
14g
Med
71%
71%
Sugars
2.7g
2.7g
Low
3%
3%
Salt
1.1g
1.1g
Med
18%
18%
of your reference intake.
Typical energy values per 100g:
1065kj/255kcal
Typical energy values per 100g:
1065kj/255kcal
Ingredients
25g butter
1 tbsp olive oil, plus extra for drizzling
350g leeks, trimmed, washed and cut into 1cm thick slices
350g Asda Ready Rolled Shortcrust Pastry
3 level tbsp coarsegrain mustard
175ml Asda Crème Fraîche
2 free-range eggs
50g mature Cheddar, grated
25g Parmesan, grated
1 small bunch chives, chopped
180g baby leaf spinach, to serve
1 tbsp balsamic vinegar, to serve
Method
1
Melt the butter and oil in a shallow pan. Add the leeks and cook for 2-3 minutes, stirring well. Add 1 tbsp water, cover, reduce the heat and cook for 10 minutes, stirring occasionally. Season and set aside to cool slightly.
2
Pre-heat the oven to 190C/170C Fan/Gas 5. Roll out the pastry to a 20cm circle and put on a baking sheet. Spread with the mustard, leaving a 4cm border.
3
Mix the crème fraîche, eggs, cheese and leeks. Season and spoon over the mustard base on the pastry. Scatter over the chives. Fold in the edges to form a 2cm crust.
4
Bake for 35-40 minutes. Stand the tart for 5 minutes, then serve with the spinach tossed in balsamic vinegar and a drizzle of olive oil.