Spinach, Leek & Gruyere Tart
Serves 4 - 6
- 2 tbsp butter
- 1 1/2 cups (175 g) trimmed and finely sliced leeks
- 8 cups (250 g) coarsely chopped spinach leaves
- 2 eggs, beaten
- 2/3 cup (150 ml) milk
- 2/3 cup (150 ml) heavy cream
- 3/4 cup (90 g) grated Gruyere cheese
- salt and black pepper
SHORT CRUST PASTRY
- 1 1/2 cups (175 g) all-purpose flour
- 6 tbsp (90 g) butter
- about 2 tbsp cold water
- * 9-in (23-cm) quiche dish or pan
- * dried beans or pie weights
STEPS :
- Make the pastry: put the flour in a bowl, add the butter and rub in with the fingertips.
Add enough water to bind to a soft dough. Cover with plastic wrap and chill for
30 minutes.
- Roll out the pastry on a lightly floured surface, and line the dish. Prick the bottom
of the pastry shell.
- Line the pastry shell with foil or waxed paper and fill with dried beans or pie
weights. Put the quiche dish on a heated baking sheet, and bake the shell in a 425癋
(220癈) oven for 15-20 minutes, removing the foil and dried beans for the final
10 minutes.
- Make the filling: melt the butter in a skillet, add the leeks and cook over a high
heat for 5 minutes or until just beginning to turn golden brown. Add the . spinach
and cook for about 2 minutes, until it just begins to wilt. Arrange the filling
in the shell.
- Mix together the eggs, milk, cream, and Gruyere cheese, add salt and pepper to taste,
and pour into the pastry shell.
- Reduce the oven temperature to 350癋 (l80癈) and bake for 25 minutes or until the
filling is golden and set. Serve warm or cold.
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