Creamy leek tart recipe

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  • Serves 6
  • 20 mins to prepare and 30 mins to cook
  • 471 calories / serving
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Creamy leek tart HERO

Preheat the oven to Gas Mark 7, 200°C, fan 180°C. Pulse the breadcrumbs and butter in a food processor for a minute. Add the cheese, nuts, garlic and herbs and pulse until combined. Spoon the mix into a greased 28cm (11in) flan dish and press into even layer. Bake for 10-15 minutes, until golden.

Melt the butter in a frying pan, then add the leeks and onions. Cook for 5 minutes until softened, then add the tomatoes. Add the flour and milk and stir. Simmer for 3 minutes and season.

Remove the pastry case from the oven and spoon in the leek mixture. Sprinkle over the breadcrumbs and bake at Gas Mark 4, 180°C, fan 160°C for 20 minutes. Serve with salad, if you like.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

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  • Ingredients

  • 175g (6oz) wholemeal breadcrumbs
  • 50g (2oz) butter
  • 125g (4oz) Cheddar, grated
  • 125g (4oz) mixed nuts, chopped
  • 1 tsp mixed dried herbs
  • 2 garlic cloves, crushed
  • 3 leeks, chopped
  • 4 tomatoes, chopped
  • 1 onion, sliced
  • 50g (2oz) butter
  • 25g (1oz) wholemeal flour
  • 300ml (½pt) milk
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  • Energy 1961kj 471kcal 24%
  • Fat 34.6g 49%
  • Saturates 15.2g 76%
  • Sugars 8g 9%
  • Salt 1g 17%

of the reference intake
Carbohydrate 24.8g Protein 16.7g Fibre 7.1g

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