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Creamy Leek Tart Made With Two Welsh Cheeses
The leek, the national emblem of Wales, is highly appreciated in the cuisine of numerous countries. It manifests in simple country dishes as Welsh cawl to the heights of gastronomy as terrine de poireaux. The leek goes well in seafood, meat and vegetarian dishes. This combination with Welsh cheeses makes a fine light meal, starter or snack.

Ingredients
Ingredients serve 8-10
Pastry-
175g/7oz plain flour
75g/3oz butter, cut into pieces
50g/2oz Natybwla, Cenarth or
Caerphilly cheese, grated
1 egg yolk
_ teaspoon salt
1 tablespoon of chopped chives
or a teaspoon of thyme
1 teaspoon mustard powder
3 tablespoons water (more if needed)
Filling-
3 leeks, cleaned, trimmed, sliced and sautéed until soft
4 hard boiled eggs, shelled and sliced
225g/8oz Llangloffan Farmhouse cheese
or a similar mature Welsh cheese
Béchamel sauce-
600ml/1 pint milk
300ml/ _pint double cream
1 bay leaf, slice of carrot, small stick celery,
slice of onion, 6 peppercorns, 1 clove garlic
Salt to taste
50g/2oz butter
50g/2oz flour
Method
Oven temperature- Gas 5, 190c, 375f
To make the pastry, sift the flour, mustard powder and salt into a mixing bowl. Rub the butter into the flour and make a well in the centre. Place the yolk, water, cheese and herbs in the well and gradually mix in with the flour and butter to form a dough. Roll out on a floured surface and line a 25cm, 10 inch buttered tart tin. Chill for 20 minutes. Line the pastry shell with baking parchment and baking beans, bake blind in a preheated oven for 25 minutes. Remove the parchment and beans and cook for a further 15 minutes until the shell is golden and firm to the touch.
To make the sauce, heat together the milk, cream, bay leaf, peppercorns, carrot, celery, onion, garlic and nutmeg. Bring almost to the boil, remove from the heat and cover with a lid, leave to cool. Strain the flavoured milk into a jug. In a clean saucepan, melt the butter, stir in the flour and cook for one minute. Add the milk a little at a time to the flour whisking all the time. Bring to the boil stirring constantly, reduce the heat and cook for 2 minutes. Add the cheese and melt into the sauce.
Place the cooked leeks into the pastry shell, arrange the sliced egg on top, then pour over the cheese sauce. Top with the remaining grated cheese and the breadcrumbs, place under a hot grill until golden and serve.
Serving

Submitted By:Taste Of Wales

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