Author Notes
So you have a picnic coming up and you're out of ideas for what to bring? Fear not, I may have just what you need. —Ala Lemon
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Ingredients
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1
ready-rolled shortcrust pastry
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500 grams
/ 1 lb leeks, sliced very thinly
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25 grams
/ 2 tbsp butter
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2 tablespoons
tarragon leaves, chopped
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300 milliliters
/ 1¼ cup milk
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Freshly grated nutmeg
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4
eggs
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200 grams
/ 7 oz. / 1 cup log goat's cheese, half chopped, the rest sliced
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Salt & pepper
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1 tablespoon
roughly chopped almond or hazelnuts (optional)
Directions
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Preheat your oven to 200°C/400°F.
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Line your tin with baking parchment. Unroll the pastry and fit it into the tin.
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Line with more baking parchment, fill with baking beans and blind bake for 15-20 minutes. Remove the paper and beans and bake 5 minutes more to dry the base.
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Meanwhile, in a large non-stick frying pan, fry the leeks and tarragon in the butter until they have rendered their liquid and it has evaporated. Set aside to cool a little.
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In a large bowl, whisk together the milk, eggs, nutmeg, salt & pepper. Whisk until well mixed, then stir in the chopped cheese.
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Carefully tip the leek mixture into the pastry, arrange the sliced cheese on top and scatter over the nuts, if using.
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Bake for 30-40 minutes, until golden and the filling is set.
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Serve warm, cold or at room temperature, at home or at the park.
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Find more recipes on my blog http://alalemon.com
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