A lemon tart with a leek twist – who would have thought that this would make a great desert? (We did – but now you know).
Ingredients
- 1 bunch pencil leeks, trimmed, rinsed in cold water (available from select greengrocers)
- 2 tbsp olive oil
- 15 phyllo pastry sheets, trimmed to
- 36 cm long
- 100 g butter, melted
- 600 g sour cream
- 6 eggs
- 2 cloves garlic, finely grated on a microplane
- 1 tbsp thyme leaves
- Finely grated zest of 2 lemons
- Juice of 1 lemon
- 1 tbsp plain flour
- Salad greens, to serve
Instructions
- Preheat the oven to 200°C (180°C fan). Preheat a grill pan to high heat, drizzle leeks with olive oil, season and grill, turning occasionally, until golden and tender, about 2 min. Set aside.
- Lay 1 phyllo sheet on a cutting board (cover remaining phyllo with a damp tea towel). Brush with butter, then top with another phyllo sheet. Repeat with remaining butter and phyllo, finishing with a phyllo sheet. Place phyllo stack in a 20 × 28 cm loose-based tart tin, allowing excess to overhang.
- Whisk remaining ingredients in a bowl, season to taste and pour into a pastry- lined tin. Scatter leeks over and bake 15–20 min or until golden and cooked through (cover edges loosely with foil if browning too quickly). Remove from the oven and stand for 5 min. Serve warm with salad greens.
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Featured Image: W&H