LEEK & CAERPHILLY CRUMBLE TART

Leek & Caerphilly Crumble Tart image

Provided by Lori Loucas @jostlori

Number Of Ingredients 13

1 - refrigerated pie crust
4 tablespoon(s) butter, unsalted
1 pound(s) leeks (about 2)
3 - eggs
5 tablespoon(s) single cream (half&half)
5 tablespoon(s) milk
1 teaspoon(s) dijon mustard
1/2 cup(s) caerphilly cheese, crumbled (may use white cheddar)
FOR THE CRUMBLE:
1/2 cup(s) caerphilly cheese, crumbled (may use white cheddar)
1 1/3 cup(s) fresh breadcrumbs
1/3 cup(s) hazelnuts, chopped
2 tablespoon(s) flat leaf parsley, chopped

Steps:

Heat oven to 350F. Roll out the pastry and use to line a 9 inch loose-bottomed tart pan. Prick the base with a fork, and line with baking parchment and baking beans. Bake blind for 12 minutes, then remove the beans and parchment. Return to the oven for another 5 minutes, until pale golden. Reduce oven to 325F
While the crust bakes, make the filling. Melt the butter in a large pan. Add the leeks, cover and cook on a low heat for 20 mins until softened. Allow to cool.
Beat together the eggs, cream, milk, mustard, Caerphilly and seasoning. Evenly cover the baked crust with the leeks, then pour in the egg mixture. Bake in the oven for 25 mins.
Make the topping: Combine all the ingredients. Remove the tart from the oven and sprinkle the topping evenly over the filling. Return to the oven and bake for another 15 minutes, until golden brown.