Easiest Way to Prepare Delicious My Leek and Wild Garlic Tart
My Leek and Wild Garlic Tart. Leek and wild mushroom tart with cashew cream. Try our wild mushroom tart recipe. This vegetarian tart has a winning combination of wild mushrooms, leek and Stichelton cheese for a soft, creamy texture.
Yes, this is an impressive-looking, deliciously savory tart. And no, it's not at all difficult to make. The peak season leeks and store-bought puff pastry are Delicious, I scaled everything back to make an individual tart for one and it made the perfect late lunch. You can have My Leek and Wild Garlic Tart using 8 ingredients and 3 steps. Here is how you achieve that.
Ingredients of My Leek and Wild Garlic Tart
- Prepare 1 block of shortcrust pastry.
- It’s 2 of large leeks.
- You need 200 ml of milk.
- It’s 100 ml of double cream.
- You need 3 of eggs.
- It’s 150 g of grated cheddar.
- It’s of Salt.
- You need of Grounded nutmeg.
For the quickest and easiest little tarts, top store-bought puff pastry with pan-softened mushrooms, leeks, bacon, beet and grated goat's cheese. Add the leeks and a pinch of salt to the pan and cook over a medium-low heat until soft and glistening. Cover and heat to boiling; reduce heat. Mash potato mixture with potato masher or electric mixer on low speed.
My Leek and Wild Garlic Tart instructions
- I made my own shortcrust pastry (125g soft butter; 250g flour;2 tbsp water) but you can use one from the shop..
- Preheat the oven oven to 180 degrees Celsius. Lay down the dough in a tart case mould. Heat the butter in a pot and stir in the leeks, add salt. Cook for 5-10 minutes with a lid on. Add at the last minute the wild garlic leave and cook for one minute. In a mixing bowl, combine milk, double cream, eggs, salt and grounded nutmeg..
- Add the leeks and wild garlic in the tart case and pour the mixture on top of it. Sprinkle with grated cheddar and bake for 40 minutes. Enjoy a slice of tart with a green salad..
View top rated Leek and parmesan tart recipes with ratings and reviews. Stir in mushrooms and season with salt and pepper. Leek scapes, the flower stalks produced by leek plants in June, are a once-a-year treat. Resembling asparagus in flavor, they are versatile and delicious. While down in the garden checking on the peas, which are enormous, I saw strange stalks rising from the leek bed.
