Name: Leek tart
Yield: 6 servings
Cuisine: Bake
Ingredients: 150.00 g flour cake; 7.00 ml salt; 5.00 ml paprika; 110.00 g margarine; 50.00 g cheddar cheese grated; 125.00 ml water cold; 5.00 leeks sliced; 2.00 onions large, chopped; 2.00 garlic cloves, finely chopped; 30.00 ml margarine; 4.00 eggs extra-large; 200.00 ml cream; 200.00 ml sour cream; salt; freshly ground black pepper; 100.00 g cheddar cheese grated

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Ingredients (16)

PASTRY

150.00 g	flour — cake
7.00 ml	salt
5.00 ml	paprika
110.00 g	margarine
50.00 g	cheddar cheese — grated
125.00 ml	water — cold

FILLING

5.00	leeks — sliced
2.00	onions — large, chopped
2.00	garlic — cloves, finely chopped
30.00 ml	margarine
4.00	eggs — extra-large
200.00 ml	cream
200.00 ml	sour cream
	salt
	freshly ground black pepper
100.00 g	cheddar cheese — grated

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Method:

Preheat the oven to 180 ºC (350 ºF). Grease a 25 cm pie dish.
Sift the dry ingredients together. Rub the margarine in with your fingertips.
Add the Cheddar cheese and mix. Add just enough cold water to form a stiff dough.
Cool slightly and roll out thinly. Line the pie dish with the pastry and bake blind for 10 minutes.
Sauté the leeks, onion and garlic in margarine until done.
Spoon mixture into the pastry crust.
Beat the eggs, add the cream and sour cream and season with salt and pepper. Pour this over the onion mixture.
Sprinkle with Cheddar cheese and bake for 50 minutes until the filling is done.
Makes a medium tart.