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Recipes

Leek and cheese Pesach tart

This tasty tart makes a filling lunch or light supper. It's delicious with a tomato and basil salad.

March 26, 2018 14:37
Leek and cheese tart - front left

By

fabienne viner luzzato

1 min read

Cook: 1 hour

Serves: 6

  • Heat oven to 200°C (180°C fan). Put the butter or margarine in a bowl with the dry ingredients and rub together.
  • Add the beaten egg, and mix until the mixture begins to clump together. Gather into a ball with your hands, and knead it well until smooth and free from cracks.
  • Flatten the dough into a block about 2cm thick. If not using immediately refrigerate until using.

Ingredients

For the base

250g cake or fine matzo meal

150g butter or margarine, softened

1 egg, beaten

A pinch of salt

 

For the filling

2 large leeks

For the béchamel sauce:

30g butter

30g potato flour

450ml milk

Salt and pepper to taste

200g grated cheese