Leek & Emmental Tart

📝 Ingredients

• 1 ready-rolled shortcrust pastry sheet (230 g)
• 4 leeks (about 150 g each once trimmed)
• 20 g unsalted butter
• 5 eggs
• 250 ml semi-skimmed milk
• 120 g grated Emmental
• 1 lettuce (about 300 g)
• 1 tbsp olive oil + 1 tbsp red wine vinegar + 1 tsp Dijon mustard (for the dressing)
• Salt, black pepper, nutmeg

🍴 Utensils

• Tart tin (28 cm)
• Large frying pan
• Mixing bowl
• Whisk
• Salad spinner

📖 Steps

1. Cut off the root end and the dark green part of the leeks, then halve them lengthways and rinse under cold water, separating the layers to wash out any grit hidden between them.
2. Slice the leeks into 5 mm half-moons. Melt the butter in a large frying pan over a medium heat, add the leeks and a pinch of salt, then cook for 15 min over a low heat, stirring often, until tender and translucent but not coloured.
3. If there's any liquid left in the pan at the end, turn the heat up high for 2 min to evaporate it: leeks that are too wet would make the pastry soggy. Season with pepper, then leave to cool slightly off the heat.
4. Preheat the oven to 190 °C. Unroll the shortcrust pastry into the tin, keeping its baking paper, and press it firmly against the sides. Prick the base about ten times with a fork to stop it puffing up, then chill while you make the filling.
5. In a mixing bowl, whisk the eggs with the milk, a pinch of salt, some pepper and a pinch of grated nutmeg until smooth. Add two thirds of the Emmental and mix.
6. Spread the leeks over the pastry base, pour the filling over the top, then sprinkle with the rest of the Emmental. Don't fill right to the brim: the filling puffs up slightly as it bakes and could overflow.
7. Bake for 35 min on the bottom shelf of the oven, until the tart is golden brown and the centre barely wobbles. If the top colours too quickly, cover with foil halfway through. Leave to rest for 5 min before slicing.
8. While it bakes, wash and spin the lettuce. In the rinsed mixing bowl, whisk the mustard with the vinegar and a pinch of salt, then add the olive oil. Toss the salad with the dressing at the last minute and serve with the tart.