Leek & Gruyère Tart

• Shortcrust Pastry(320 g)
• Leek(3)
• Butter(1 tbsp)
• Olive oil(2 tbsp)
• Eggs(4)
• Heavy cream(200 ml)
• Milk(100 ml)
• Gruyere(180 g)
• Nutmeg(¼ tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Lettuce(1)
• Dijon Mustard(1 tsp)
• Vinegar(1 tbsp)

Method

1. 1

   Heat the oven to 200°C. Trim, halve, and thinly slice {Leek}. Grate {Gruyère}.

   ~10 min

2. 2

   Roll out {Shortcrust Pastry} and line a 23cm tart tin. Prick the base with a fork, then chill while you make the filling.

   ~10 min

3. 3

   Set the tart tin on a tray and bake the pastry shell for 12 minutes until lightly set and just starting to turn pale golden.

   ~12 min

4. 4

   Meanwhile, melt {Butter} with {Olive oil} in a large pan over medium heat. Add {Leek}, {Salt}, and {Black pepper}, then cook for 10 minutes, stirring often, until the leeks are very soft and reduced. Stir in {Nutmeg}.

   ~10 min

5. 5

   Whisk together {Eggs}, {Heavy cream}, and {Milk}. Fold in the softened leeks and two-thirds of the {Gruyère}, then pour the filling into the warm pastry shell and scatter over the remaining {Gruyère}.

   ~5 min

6. 6

   Bake the tart for 28 minutes until the filling is softly set and the top is golden with a slight wobble in the center.

   ~28 min

7. 7

   Whisk {Dijon Mustard}, {Vinegar}, and the remaining {Olive oil} into a quick dressing. Tear {Lettuce} and toss gently with the dressing. Rest the tart for 5 minutes, then serve in slices with the salad alongside.

   ~5 min