175 g Puff pastry; (6oz)
50 g Unsalted butter; (2oz)
1 Clove garlic
1 sm Onion; finely chopped
2 Leeks; shredded
1 tb Fresh tarragon
FILLING
75 g Mature cheddar; grated (3oz)
3 Eggs
300 ml Whipping cream; (1/2pint)
Grated nutmeg
Salt and pepper
-VINAIGRETTE-
1 tb Sherry and tarragon vinegar
3 tb Olive oil
Salt and pepper
Pre heat the oven to 180?C/350?F/gas mark 4.
Roll out the pastry very thinly and use it to line a greased flan tin 20cm.
For the filling: Gently heat half the butter and add the garlic, leeks and
onion. Cook for approx 5 minutes. Remove from the heat and sprinkle in the
tarragon.
Spread the leek mixture over the base and scatter over the cheese.
Whisk together the eggs, cream and season with nutmeg, salt and pepper.
Pour over the leek mixture, dot the top with the remaining butter and bake
for 30 minutes or until golden and set.
Serve warm with mixed leaves.
Yields
1 servings