Living Gluten-Free For Dummies - Leek Tart Recipe

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Slice the leeks lengthwise to wash out the soil, then slice them finely.

Melt a small amount of butter (0.5 ounces) and a little grape seed oil in a skillet over medium heat.

Add the sliced leeks to the skillet and sauté for about 15 minutes until wilted.

In a mixing bowl, combine 1.5 ounces of cornmeal, 1.5 ounces of brown rice flour, 1 ounce of gram flour, and 0.5 teaspoons of xanthan gum.

Add 2 ounces (55 grams) of butter to the flour mixture and rub it in until it resembles coarse breadcrumbs.

Pour in half a well-beaten egg and mix with your hands, squeezing the dough until it comes together.

Dust the surface lightly and roll out the dough into a round shape.

Transfer the rolled dough into a tart tin, folding the edges in and sealing any cracks or holes.

Fill the tart case with the sautéed leeks, packing them in well.

In a jug, combine 0.25 pint (145 ml) of pouring cream, 1 fluid ounce (30 ml) of milk, 1 egg, 1 egg yolk, a little nutmeg, and white ground pepper. Beat until smooth.

Pour the egg mixture over the leeks in the tart case.

Bake the tart in the oven at 200 degrees Celsius for about 20 minutes until browned.

Let the tart cool before serving, or serve it cold.

Cooking Techniques

Equipment Needed

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