Poached egg and leek tart

Ideas
6 servings Prep: 20 mins, Cooking: 30 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (11)

400.00 g puff pastry
VINAIGRETTE
20.00 ml Dijon mustard
20.00 ml vinegar — red wine
30.00 ml sesame oil
50.00 ml peanut oil
20.00 ml sesame seeds — toasted
TOPPING
10.00 leeks — baby, washed and trimmed
10.00 ml vinegar — white wine
6.00 eggs — large
25.00 g butter
0.00 sea salt and freshly ground black pepper
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Method:

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.



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