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Baby leek and lemon tart

1 bunch   baby leeks, trimmed, rinsed in cold water to remove dirt 2 tbsp   olive oil 15   filo pastry sheets 100 gm   butter, melted 600 gm   sour cream 6   eggs 2   garlic cloves, finely grated on a microplane 1 tbsp   thyme leaves Finely   grated rind of 2 lemons and juice of 1 lemon 1 tbsp   plain flourTo serve:  
green leaf salad

1 Preheat oven to 200C. Preheat a char-grill pan over high heat, drizzle leeks with olive oil, season to taste and grill, turning occasionally, until golden and tender (1-2 minutes), then set aside. 2 Lay one filo sheet in a 20cm x 28cm loose-based tart tin, allowing excess to overhang (cover remaining filo with a damp tea towel). Brush with butter, then top with another filo sheet. Repeat with remaining butter and filo, finishing with a filo sheet. 3Whisk remaining ingredients in a bowl, season to taste and pour into pastry-lined tin. Scatter leeks over and bake until golden and cooked through (15-20 minutes; cover edges loosely with foil if browning too quickly). Set aside to set slightly (5 minutes) and serve warm with green leaf salad.

Baby leek and lemon tart

1 bunch   baby leeks, trimmed, rinsed in cold water to remove dirt 2 tbsp   olive oil 15   filo pastry sheets 100 gm   butter, melted 600 gm   sour cream 6   eggs 2   garlic cloves, finely grated on a microplane 1 tbsp   thyme leaves Finely   grated rind of 2 lemons and juice of 1 lemon 1 tbsp   plain flourTo serve:  

green leaf salad

1 Preheat oven to 200C. Preheat a char-grill pan over high heat, drizzle leeks with olive oil, season to taste and grill, turning occasionally, until golden and tender (1-2 minutes), then set aside. 2 Lay one filo sheet in a 20cm x 28cm loose-based tart tin, allowing excess to overhang (cover remaining filo with a damp tea towel). Brush with butter, then top with another filo sheet. Repeat with remaining butter and filo, finishing with a filo sheet. 3Whisk remaining ingredients in a bowl, season to taste and pour into pastry-lined tin. Scatter leeks over and bake until golden and cooked through (15-20 minutes; cover edges loosely with foil if browning too quickly). Set aside to set slightly (5 minutes) and serve warm with green leaf salad.