Leek and Sausage Tart

A delicious light lunch or dinner dish, Leek and Sausage Tart looks very attractive if chives are placed on top of the tart to form a lattice pattern, just before baking. The tart may be served hot or cold.

1 lb. cooked leeks, chopped

1 X 9-inch Flan Case made from rich shortcrust pastry, baked blind and cooled

6 oz. smoked pork sausages, sliced

4 hard-boiled eggs, sliced

10 fl. oz. double cream

½ cups heavy cream

2 oz. Cheddar cheese, grated

2 teaspoon salt

½ teaspoon freshly ground black pepper

1 teaspoon cornflour dissolved in 2 tablespoons milk chives (optional)

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

Put half the chopped leeks in the bottom of the flan case. Cover with the sausage slices and cover these with the egg slices. Finish with a layer of the remaining leeks. Set aside.

In a small saucepan, combine the cream, cheese, salt, pepper and the corn-flour mixture.

Set the pan over low heat and cook the mixture, stirring constantly, for 3 to 5 minutes, or until the cheese has melted and the sauce is thick and smooth.

Remove the pan from the heat and pour the mixture over the tart filling.

Arrange the chives on top of the filling, if you are using them.

Place the tart in the centre of the oven and bake for 35 to 40 minutes, or until the top is golden brown and bubbling.

Remove the tart from the oven and serve immediately, or cool and serve.

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