For 4 Slices
Shortcrust Pastry (Tart tin - 22 cm diameter)
- 150gr flour: mix wholemeal (100gr) and white flour (50gr)
- 50gr oats
- 3 tsp olive oil
- 7 to 10 cl cold water
- Optional: seeds (sesame seeds, poppy seeds, …)
- Sea salt
Preheat the oven to 200C.
Mix the flour, oats, seeds, and salt in a large bowl. Stir in the olive oil and mix well. Add in the cold water until the dough is moistened. Knead the dough with your hands for 5 minutes.
Wrap in cling film and put in the fridge for 30 minutes.
Then, flour the working surface and roll out the dough, lift into a 22cm tart tin.
Bake blind for 10 minutes: line the tart with baking paper and fill with dried beans and put in the oven.
- 400/500 gr leek
- 1 big onion
- 1 garlic clove
- 250 ml double cream or soy cream
- 50 gr hard cheese (Cheddar, Comte, Gruyere, Emmental…)
- 1 pinch of nutmeg
- Olive oil
- Salt & Pepper
Peel and slice the onion and garlic and cook with olive oil in a frying-pan.
Wash, trim and thinly slice the leeks, add to the frying pan, and cook until soft.
Place in a large bowl, add the cream, season with salt, pepper, and nutmeg. Grate the cheese and add to the mixture. Pour into the pre-cooked pastry crust and bake for 25 minutes, or until golden.
Serve with a green salad and enjoy!
Recipe & Picture Credit: @flexi_healthy_kitchen