This tasty tart is made with leeks, potatoes, thyme and cream.
Pre-heat oven to 180oC.
Line a 24cm tart pan with the pastry.
Blind bake the pastry case for 15 minutes.
Heat the oil in a large fry pan over a medium heat.
Add the leeks and cook for 5 minutes until softened. Add the potatoes, KEEN’S mustard and thyme, cook for a further 1 minute.
Remove from heat and allow the mix to cool slightly.
Spread the mix evenly into the base of the pastry case.
In a bowl mix together the eggs and cream. Season with salt and pepper.
Pour the egg mix over the pastry case and bake for 20-30 minutes until golden and set.
Serve with green salad.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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