Leek, Spinach and 3 cheese tart

Hello, after my last post, I was searching for the next 3 recipes but I was unable to fin them. So I decided to finish of one of my drafts. So, lets get straight into how to make a 'Leek, Spinach and 3 cheese tart'.

So to begin, the ingredients: SHELL: 2 Cups of plain flour, 2 tablespoons of fresh thyme, 1/4 teaspoon of salt and pepper, 11 tablespoons of cold unsalted butter (cubed), 1 tablespoon Vegetable oil (So that there is no flavour added, but you could add any other type of oil or even grease) 6 tablespoons of cold water

FILLING: 1/2 a pack of spinach, 2 tablespoons unsalted butter, 3 large leeks ( sliced long-wise, then into half-moons and soaked in water to let the grit fall out. Only use white and light green, tender
parts), 1 tablespoon flour, 2 large eggs, 1/3 cup cream or whipping cream, 1/3 cup milk, 3/4 teaspoon salt, 1/8 teaspoon grated nutmeg (optional, but I think it tastes good in it), freshly ground pepper, 2/3 cup grated Gruyere (or more…but in Australia, Gruyère is quite expensive, so you could use Gruyère, parmasan or any kind of melt able cheese)

So lets get started, in a food processor, pulse the flour, thyme, salt and pepper until blended. Add the butter and pulse until the pieces are the size of grains of rice. Add the ice water 1 T at a time through the feed tube while pulsing, until the dough just comes together. (Don’t over-water! It will be a bit crumbly but will press together in a ball) Turn the dough out onto a clean surface and form into a disk. Wrap with plastic wrap and put it in the fridge for 45 minutes, or up to 2 days ahead of when you want to bake it.

Heat oven to 200 degrees Celsius, and roll out the dough on a floured surface until it is around 35cm (14 inches). Transfer it to the clean tart pan with removeable bottom and gently press into the corner and up the sides. Let the edges hang over the pan and roll the roller over the edge to cut them off. Prick the surface of the dough all over with a fork…

Line the crust with baking paper and fill with pie weights or dry beans (if you don't have beans or weights, you can use rice, works just as well!). Bake about 10 minutes, until flaky but still pale. The weights will keep it from bubbling up (But if this happens, don’t freak out). Take the crust out, remove weights, prick it again with the fork and bake again until the bottom is completely dry, 5-7 minutes. (TI
P: The longer you keep it in the fridge while it is in the case, the less it will shrink. You could even put it in the freezer for 10 minutes!) Remove and cool while you make the filling:

Cook the spinach over medium heat in a large pan with a small amount of water, the spinach should decrease in size and become floppy. Remove to a plate to drain. Over medium heat, add the butter and then the leeks. Stir, cover and cook for 10 minutes. Stir in flour and cook about 2 minutes and then let cool slightly.

Next, whisk the eggs lightly, then add the cream, milk, salt, nutmeg and a few grinds of pepper, whisk until blended. Add spinach and leeks and stir.

Now, take the tart shell and sprinkle the bottom with 1/3 c. Gruyère (or your choice of cheese). Next, pour the custard over it. The leeks will fall in clumps, so smooth them out to evenly coat. The liquid will cover the entire surface evenly. Finish with the rest of the cheese over the top.

Bake at 190 until the custard is totally set and the cheese is light golden brown. Keep the tart on a sheet pan, or else it will drip and burn in the oven. Cooking time: 35 minutes. Cool for at least 30 minutes and serve with love.

So, there you have it, a wonderful scrummy tart. Great for vegetarians and special occasions. Till next time, keep on cooking.

Xx Kat