Vegetables Recipes - Leek and Green Peppercorn Tart Recipe

Ingredients 

• 13 oz rich piecrust dough made with 2 cups flour, 1/4 teaspoon each salt and sugar, 1/2 cup plus 2 tablespoons butter, and 3 tablespoons iced water

• 1 cup cheddar cheese, coarsely grated

• 1 cup mozzarella cheese, coarsely grated

• 1 1/2 teaspoons dried green pepper corns, crushed

• salt

• 3 small leeks, halved lengthwise and thinly sliced

• 2 oz pancetta, diced

• 2 teaspoons fresh thyme leaves beaten egg yolk, to glaze

Makes one 12 inch square tart

---

Method:

1. For the dough, combine the flour, salt, and sugar. Work in half the butter until the mixture resembles coarse crumbs. Briefly  work in the remaining butter, leaving it slightly unevenly mixed (this helps crisping). Lightly stir in the water to form a soft  dough. Wrap in plastic wrap and chill for 1 hour.

2. Preheat the oven to 475°F. Thinly roll out the dough on a floured surface to form a 12 1/2 inch square. Carefully drape it over a rolling pin and place it on a baking sheet. Trim the edges neatly.

3. Leaving a 3/4 inch border all around, scatter the cheeses evenly over the dough. Sprinkle with the peppercorns and a little salt to taste, then add the leeks, pancetta, and thyme.

4. Fold the edges over the filling and brush with the egg yolk mixture. Bake for 20 minutes, until the pastry is golden and the leeks look slightly charred. Serve hot or warm.

Note: The smoky flavor of green pepper corns is delicious with leeks and cheese.