Leek and cheese Pesach tart

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

  • place PRE 45 minutes
  • place COOK 1 hour
  • place SERVES 6
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  • 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.
  • Roll it out until it is about 1cm thick and use it to line a 25cm tart tin or dish. Refrigerate until firm — about 30 minutes and then line the tin with baking parchment and baking beads and blind bake the case until it is lightly golden – this should take 15-20 minutes with the beads in and a further 5 once you have removed them.
  • Leave to cool in the tin on a wire rack.  It needs to become white and the borders slightly brown/beige.
  • For the filling: wash and slice the leeks into rounds of about 1cm thick. Boil them for a minute or two until soft and drain thoroughly. Pat dry on kitchen towel.
  • Then prepare the béchamel sauce
  • Warm the milk in a saucepan. Do not let it boil.
  • Put the butter into another saucepan, on a gentle heat, and melt it. Once the butter has melted gradually add the potato flour whisking constantly. Whisk until all the flour is coated with the butter and the paste has a sandy texture — this is called a white roux. 
  • When the roux and the pan have cooled down, return the pan to the heat and gradually add the milk, whisking continuously.
  • Once you are sure the roux is completely mixed with the milk and there are no lumps, turn the heat down low and heat slowly until it boils, stirring gently to stop it catching. Keep stirring until the sauce thickens. Then, you can remove the pan from the heat and set aside. For a perfect smooth sauce, remove any tiny lumps by passing the sauce through a sieve.
  • Add the grated cheese and the leeks. Season with salt and pepper. Pour over the pastry case and cook for another 25 minutes approximately until it is golden in color.

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

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