Cheese And Leek Tart
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | Jude2 | 6 | Servings | |
INGREDIENTS
| 1 | c | Flour |
| 1 | MAGGI Cheese Sauce Mix | |
| 100 | g | Butter, cut into cubes |
| 2 | T | Water, 2 to 4 |
| 2 | T | Butter |
| 2 | Leeks, trimmed and cut 2 | |
| To 3), To 3 | ||
| into 1 cm rings | ||
| 2 | T | Chopped parsley |
| 2 | c | Grated tasty cheese |
| 4 | Eggs, beaten | |
| 1/2 | c | Milk |
| 1 | t | MAGGI chicken Stock Powder |
| Freshly ground black pepper |
INSTRUCTIONS
Pastry Place the flour, sauce mix and butter into a food processor bowl. Process until the mixture resembles coarse breadcrumbs, then add sufficient water through the tube to form the dough into a ball. Wrap in plastic wrap and chill for 15 minutes. Filling Heat the butter in a pan. Add the leeks and cook over a low heat for 10-15 minutes. Stir occasionally. Stir in the parsley. Cool. Roll out the dough and use to line a 24cm flan tin. Place the leeks over the base, then top with the grated cheese. Combine the remaining ingredients, and pour over the cheese. Bake in a preheated oven, 200 C, for 25-30 minutes or until the filling is golden brown and set. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 288
Calories From Fat: 187
Total Fat: 21.1g
Cholesterol: 171.6mg
Sodium: 60.5mg
Potassium: 110.7mg
Carbohydrates: 17.3g
Fiber: <1g
Sugar: 1.2g
Protein: 7.2g