Picardy Leek Tart - cooking recipe

Ingredients

1 cup whole wheat flour
1 cup all-purpose flour
11 tbsp butter, chopped
1 None large egg yolk
None None FOR THE FILLING
1 lb leeks, thinly sliced, cleaned
2 tbsp butter
2 tbsp flour
3/4 cup milk
1/4 tsp ground mace (or nutmeg)
1 None large egg, beaten
None None FOR THE GLAZE
1 None large egg, beaten with a pinch of salt

Preparation

Combine flour and a pinch of salt in a large bowl. Cut in butter until mixture resembles coarse breadcrumbs. Add egg yolk and 2 tbsp cold water. Mix until combined then transfer to a lightly floured work surface and knead until smooth. Press into a disc, wrap in plastic wrap and chill for 1 hour.
To make the filling, melt butter in a large frying pan over medium heat. Sweat leeks until softened. Sprinkle in flour and stir to combine. Cook for 2 mins then stir in milk. Bring to a boil, stirring constantly, then reduce heat and simmer until mixture thickens. Stir in mace and season. Stir in egg then set aside to cool completely.
Cut pastry dough in 1/2 and roll out each portion into an 8x12 inch rectangle. Roll out trimmings and cut into 4 - 1/3 inch wide strips. Place 1 rectangle on a baking sheet lined with parchment paper. Brush edges with cold water then lay strips along edges, pressing down gently. Spread filling in center of tart. Brush edges with water and place remaining rectangle on top, pressing edges down gently to seal. Trim edges then chill for 15 mins.
Preheat oven to 375\u00b0F. Prick pie all over with a fork then brush top with egg glaze. Bake for 30 mins, rotating halfway through, until golden brown. Let cool slightly. Serve warm.