leek tart with hazelnut crust

Real veggie comfort food – creamy leek tart with melt-in-the-mouth hazelnut pastry.

For the pastry:
130 g plain organic flour
40 g hazelnuts
85 g organic butter, cut into small cubes
1 free range organic egg
pinch sea salt

For the filling:
200 g organic leeks, washed and sliced
1 onion, finely chopped
2 cloves garlic, finely chopped
1 tbsp extra virgin olive oil
200 g organic double cream
4 organic free range eggs
85 g vegetarian Parmesan
1/2 tsp dried thyme
1/2 tsp sea salt

View the full recipe at The Circus Gardener’s Kitchen →