Love from Britain: Recipes Inspired by the British Food Fortnight by Freeman Sophia

Author:Freeman, Sophia [Freeman, Sophia]
Language: eng
Format: epub
Published: 2019-06-23T16:00:00+00:00

White sauce:

2 tablespoons butter

2 tablespoons flour

1 cup whole milk

Salt

White pepper

Tart:

8 ounces + 2tablespoons Welsh or sharp Cheddar cheese (grated)

3 leeks (sliced)

4 hard-boiled, medium eggs (sliced)

1 cup white sauce

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Instructions:

1. Preheat the main oven to 375 degrees F. Line a small tart tin with pastry and chill in the refrigerator for 20 minutes.

2. In the meantime, make the white sauce. In a saucepan over low heat melt the butter, add the flour and stir. Whisking constantly, cook for 2 minutes. Do not allow the sauce to brown.

3. A little at a time, stir in the milk and continue to cook over the low heat, until the sauce starts to thicken. Cook for 60 seconds longer, constantly stirring. Season well with salt and white pepper.

4. To make the tart: Put baking beans and parchment paper into the pastry cake and blind bake for 25 minutes. Remove both the beans and the paper and bake for another 15 minutes.

5. Add the grated cheese to the white sauce, place the sliced leeks in the pastry shell and arrange the slices of egg on the top.

6. Pour the sauce over the top of the leeks and slices of egg and scatter with 2 tablespoons of grated cheese, place under a hot grill until the cheese is golden and melting.

7. Cut into slices and serve as an appetizer or as a light snack.

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