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Caramelised Leek & Onion Tart

As you can probably tell by now I am having a love affair with leeks! I love the sweet and distinct flavour they give a dish, plus you can’t get by their strong prebiotic and anti-bacterial properties, perfect for boosting immunity this winter!

Happy sprouting, baking and cooking!

x Danielle

Caramelised Leek & Onion Tart

Ingredients

Serves: 6 people
Time: 40 minutes

For the pie crust:
200g almond meal
150g coconut flour
30g organic pecorino cheese finely grated
2 tablespoons olive oil
salt and pepper
100g organic butter at room temperature cut into small cubes
2 organic free-range eggs

For the filling:
knob of butter
1 tablespoon of olive oil
2 leeks finely sliced
2 white onions finely sliced
1 clove of garlic crushed
4 sprigs of fresh thyme (leaves removed from stalks)
salt and pepper
4 eggs
pecorino cheese

Instructions

  1. For the pie crust:
    Preheat the oven to 180 degrees. In a large mixing bowl combine the almond meal, coconut flour and pecorino cheese, season with a pinch of salt and pepper (go easy with the salt because the pecorino cheese also adds that salty flavour). Rub in the olive oil and butter until the mixture resembles bread crumbs and no lumps of butter remain. Make a well in the centre, add the 2 eggs and mix until combined. Make sure the dough isn’t too dry, when you press it together it should hold its shape and not crumble apart completely. If the mixture is too dry you may need to add a splash of water until it comes together better.
  2. Please note that the dough formed isn’t the kind of dough that you can roll out, it will still fall apart slightly, this is what we want.
  3. Grease a round pie base with butter. Crumble the pastry mixture evenly across the bottom of the tray. You now want to press the mixture into the base of the tray and also up around the sides. Make sure that the pie base and sides are of the same thickness.
  4. Blind bake the pastry (no need to use any weights or beans to hold it down) in the oven for 25 minutes or until golden brown, and then set aside.

* If the edge of the pastry goes brown first but the base isn’t cooked yet, then cover the pie lightly in aluminium foil and put it back in the oven. This way the base will cook without continuing to darken the edges.

  1. For the filling:
    Heat a large fry pan and add the butter and olive oil. Once the butter has melted add the sliced leeks, onions, garlic, thyme and season with salt and pepper.
  2. Cook on a low heat for 20-25 minutes until the leeks and onions have begun to caramalise. Remove the pan from the heat and place the caramelised leek mixture into a bowl.
  3. To the bowl add the eggs and mix well (I don’t worry about cooling the mixture down). Pour this mixture into the pie base straight away (do not let it stand), top with grated pecorino cheese and place it in the oven.
  4. Bake for 25-30 minutes at 180 degrees or until the top is golden brown and the egg mixture has cooked. Sometimes I will finish the pie of under the grill for 30 seconds to help give the cheese on top a golden brown colour.
  5. Just keep an eye out for the edge of your pastry, you don’t want that going black!

This pie is great served up with a fresh salad or some steamed greens.

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