Best 3 Leek Caerphilly Crumble Tart Recipes

LEEK & CAERPHILLY CRUMBLE TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Roll out the pastry and use to line a 23cm loose-bottomed tart tin. Prick the base with a fork, and line with baking parchment and baking beans. Bake blind for 12 mins, then remove the beans and parchment. Return to the oven for a further 5 mins until pale golden. Reduce oven to 180C/160C fan/gas 4.
• Meanwhile, make the filling. Melt the butter in a large pan and, when foaming, add the leeks, cover and cook on a low heat for 20 mins until soft. Leave to cool.
• Beat together the eggs, cream, milk, mustard, Caerphilly and some seasoning. Evenly cover the base of the pastry case with the leeks, then pour in the egg mixture. Bake for 25 mins.
• To make the topping, combine all the ingredients. Remove the tart from the oven and sprinkle the topping evenly over. Return to the oven and bake for a further 15 mins until golden brown.

LEEK AND CAERPHILLY CHEESE CRUMBLE

Steps:

• Preheat oven to 200C/gas 6
• Slice the leeks into thick circles (no larger than 2cm) and place in a large saucepan with the stock, cream and mustard.
• Cook gently for 15 minutes until leeks start to soften.
• Transfer to a ceramic baking dish, saving 2 or 3 tbsp of the stock mixture.
• Place the breadcrumbs, nuts and parsley in a food processor and blend together until finely chopped.
• Scatter the crumble and cheese over the leeks and drizzle the remaining stock mixture over the top.
• Bake for 10 to 15 minutes until starting to turn crisp and golden. If necessary finish under the grill.

LEEK AND CAMEMBERT TART

Steps:

• Preheat oven to 400°F. Roll out each pastry sheet on lightly floured surface to 12-inch square. Stack squares and roll to 15-inch square. Using 14-inch pizza pan as guide, cut stacked dough into 14-inch round. Crimp edge of dough to form 1/4-inch rim. Transfer to pizza pan or baking sheet. Freeze 10 minutes.
• Melt butter in heavy large skillet over medium heat. Add leeks and 1/4 cup water; cook until leeks are tender, about 15 minutes. Season leeks with salt; set aside to cool. Bring cream to simmer in medium saucepan over medium heat. Reduce heat to low; add Camembert and stir until melted. Remove from heat and cool 5 minutes. Whisk in egg, cayenne, and nutmeg. Set custard aside.
• Sprinkle Parmesan over crust. Spread leeks over. Drizzle custard over. Bake until bottom is golden, about 20 minutes. Transfer to rack; cool 10 minutes. Serve warm or at room temperature.