1 cup plain flour (we use Spelt)
70 grams walnuts
75 grams butter
1 egg yolk
2-3 tablespoons cold water
1 tablespoon coconut oil
knob of butter
3 large leeks
2 cloves garlic, crushed
2 tablespoons fresh thyme
or 1 ½ teaspoons dried thyme
½ – ¾ teaspoon salt
½ cup sour cream
½ cup cream
2 eggs
2 egg yolks
¼ teaspoon ground nutmeg
100 grams feta cheese
Lightly butter a 24 cm flan dish.
Put the flour, walnuts and butter in a food processor until all ingredients are combined well. Add egg yolk and water and process until the dough comes together.
Tip out, form a ball, then roll out to a disc that fits your dish. Refrigerate for at least 30 minutes.
Preheat the oven to 200°C. Bake the pastry blind for 20 minutes. Take off the baking paper and bake for a further 3-5 minutes.
Reduce the temperature to 180°C.
Prepare the leeks by chopping off the leafy ends but still leaving a bit of green. Slice them into quarters lengthwise then cut across about 1cm in width.
Heat oil and butter in a large pan and add the leeks, garlic, thyme and a pinch of salt. Cover and cook over a medium-low heat for 15 minutes or until leeks are tender. Stir in the sour cream and cool slightly.
Whisk the cream, eggs and egg yolks, nutmeg and salt in a bowl and. Add the leeks and combine. Pour into the tart case and crumble the feta cheese over.
Bake for 25-30 minutes until the filling is set. You may need to put your oven on fan bake for the last 10 minutes to get a nice colour on top.
Enjoy!
