Leek and Almond Tart
Ingredients
Pastry
100g/4oz plain flour
100g/4oz self-raising flour
100g/4oz vegetable margarine
pinch of salt
75ml/3floz cold water
(or buy Jus-Rol shortcrust ready made pastry from most supermarkets)
Filling:
3 tbspn sunflower oil
2 large or 3 medium sized leeks, thinly sliced
225g/8oz flaked almonds
100g/4oz ground almonds
100g/4oz ground cashews
2 tspn marjoram
1 tspn soy sauce
375ml/13floz cold water
salt and pepper
Method
1. Make the pastry by sieving both flours into a large bowl, add a pinch of salt.
2. Place the margarine in to the centre of the flour, coat it in the flour and then break it up into smaller pieces. Rub the margarine gently into the flour until the mixture resembles fine bread crumbs.
3. Add the water gradually until you have a moist, but not sticky, dough.
4. Cover and place in the fridge while you make the filling.
5. Heat the oil in a heavy-based pan, add the leeks, cover and gently cook until they are soft.
6. Add the flaked almonds, soy sauce and marjoram and cook for a further few minutes.
7. Put the water ground almonds and cashews in to a liquidiser and blend until thick, smooth and creamy.
8. Combine the creamy nut mixture with the leek mixture, add a pinch of salt and pepper and mix gently but thoroughly. (If the mixture is too wet add extra ground nuts.)
9. Grease a 10 inch flan dish.
10. Flour a work surface then remove the dough from the fridge and knead gently.
11. Roll out on the floured surface into a large circle, about 2-3 inches bigger than the base of the flan dish.
12. Place the pastry over the dish and ease the pastry down around the inside rim. Roll the rolling pin over the top and trim the edges.
13. Spoon the filling into the pastry case and smooth out evenly.
14. Bake in the centre of the oven, at 375 F/190 C/gas mark 5 for 30 minutes, if the tart remains pale brown under the grill for a few minutes.