Caramelised Leek Tart with Mushrooms, Chestnuts and Thyme

Using a selection of Clandeboye Estate Yoghurt range


Serves 6-8

Pre-heat oven to 170°/ gas mark 5

For the shortcrust pastry

200g (8oz) plain flour

25g (5oz) butter

Good pinch of salt

1-2tbsp cold water

For the filling

200g (8oz) mushrooms

50g butter

4 medium leeks, washed well to remove any grit, thinly sliced

1 clove of garlic crushed

8 oz. Chopped Pumpkin flesh

200g (8oz) peeled weight cooked chestnuts (either vacuum-packed or in a jar), chopped

1tbsp fresh thyme leaves

Sea salt

Freshly ground black pepper

100g (4oz) cheese

For the savoury topping

250ml Clandeboye yoghurt

3 whole Clements Eggs

2 extra egg yolks

To make the pastry

Rub together the flour, butter and salt until it resembles fine breadcrumbs. Add the egg and just enough water to bind it together. Wrap in cling film and allow to rest for an hour in the fridge.

To make the filling

Line a 23x4cm deep loose-bottomed tin with the pastry, allowing it to overlap the tin by 1cm all around the edge. This can be trimmed after baking. Line the tin with a sheet on baking parchment and baking beans and bake for 16-20mins or until golden then remove from the oven, remove the paper and baking beans, brush with a little lightly- beaten egg and return to the oven for a further 3 minutes.

In a sauté or frying pan, melt the butter and cook the sliced leeks, pumpkin and mushrooms with the garlic for about 5 minutes, they should have softened and started to caramelise.

Coarsely grate or dice the cheese. Place the leeks, mushrooms, chopped chestnuts, cheese and thyme evenly into the cooked pastry case, season with sea salt and some freshly ground black pepper. Carefully pour half of the topping into the tart, place it in the over and pour in the remaining topping (this just makes it easier to fill without spilling, be careful not to burn yourself). Fill it right up to the edge of the tin. Bake for 35-45 minutes until set. If the tart is getting too brown but isn’t yet set, lower the temperature slightly and continue cooking until set.

To make the savoury topping

Whisk the cream or yogurt and eggs plus 2 extra eggs yolks to pouring consistency.

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