I think you all know by now that I LOVE CHEESE!! I love any excuse to use it & this recipe is no exception!
Serves 6 Approx 55p per portion
Prep time 15 minutes Cooking time 45-50 minutes
2 medium leeks, thinly sliced
1 200g brie wedge
1 block shortcrust pastry (or make your own click here!)
150ml double cream
2 egg yolks
50g unsalted butter
salt & pepper
Pre-heat the oven-180Fan/200C/Gas6
Take the wedge of brie & cut 2 long slices from either side, then chop the rest into cubes. Set aside.
Make the pastry case.
Roll out the pastry to about the thickness of £1 coin.
Use the pastry to line a 20cm loose bottomed tart or cake tin. Line with foil or baking paper then fill with baking beans or dried beans or/rice.
Chill the pastry in the fridge for 30 mins to prevent it from shrinking while cooking.
Remove the pastry case from the fridge, place the tin on a flat baking tray & bake for 15 minutes.
Meanwhile melt the butter in a large frying pan over medium heat, add the leeks & cook until soft but not browned. Place the cooked leeks onto some kitchen paper.
Whisk together the milk, cream & egg yolks. Season well with salt & pepper & set aside.
Remove the pastry case from the oven.
Take out the beans & return to the oven for a further 5 minutes.
Remove the case from the oven & allow to cool for a few minutes.
Arrange the leeks evenly in the bottom of the pastry case then place the cubes of brie on top.
Carefully pour over the the cream & egg mixture.
Put the long strips of brie that you set aside on top to make a cross.
Bake for 25-30 minutes until the filling is set.
Serve warm or cold.