Poached egg and leek tart

Recipe from: 4/1/1998 12:00:00 AM

Ingredients 13
Servings 6
Time 20 min

Ingredients

  • 400
    g
    puff pastry
  • VINAIGRETTE
  • 20
    ml
    Dijon mustard
  • 20
    ml
    red wine vinegar
  • 30
    ml
    sesame oil
  • 50
    ml
    peanut oil
  • 20
    ml
    toasted sesame seeds
  • TOPPING
  • 10
    baby leeks, washed and trimmed
  • 10
    ml
    white wine vinegar
  • 6
    large eggs
  • 25
    g
    butter
  • salt and freshly ground black pepper
 

Method

30 min
 
Set oven to 200°C.
Cut 6 x 20 cm diameter circles from pastry.
Place on a greased baking sheet and bake in preheated oven for 30 minutes or until golden brown.
VINAIGRETTE:
Mix the mustard and vinegar together. Whisk in the oils gradually until smooth.
Stir in the sesame seeds.
TOPPING:
Bring a large saucepan of water to the boil, add the leeks and boil for two minutes.
Remove from the water and place in a bowl of cold water, then drain.
Cut into 6 cm-long slices. Fill a shallow saucepan with water and add the vinegar.
Heat the water until simmering, then poach the eggs for 2-3 minutes.
Remove from the pan and place in a pan of warm water until ready to serve.
Melt the butter in a pan and sauté the leeks for 1 minute.
Add 25 ml of the vinaigrette.
TO SERVE:
Place one pastry circle on each plate. Top with the leeks and one poached egg.
Pour the vinaigrette around each circle and garnish with parsley.
 

Read more on: bake
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.