Auntie Nana’s leek, Roquefort and walnut tart with a gluten-free pastry base

Ingredients

TART BASE:

• 70 grams soft semi-salted butter
• 1 egg
• 50 grams almond powder
• 50 g fine breadcrumbs
• 50 g grated Parmesan cheese
• 2 cloves garlic, crushed
• 2 tablespoons thyme

GARNISH

• 4 leeks
• 2 onions
• 100g Roquefort cheese
• 100g walnuts

Recipe

TART BASE:

1. Knead the ingredients in the KitchenAid (or by hand).
2. Roll out the pastry with your fist on flat baking paper, then fit it into the tin and prick the base with a fork.
3. Pre-bake the tart base for 5 minutes at 220°.

GARNISH

1. Melt the sliced leeks and chopped onions in a frying pan with a little olive oil.
2. Once the mixture is cooked through, cover the base of the tart with a first layer of leeks and onions.
3. Top with small pieces of Roquefort cheese.
4. Then cover again with a second layer of leeks and onions.
5. Season with salt and pepper.
6. Finally, top with a layer of finely crushed walnuts.
7. Bake in the oven at 180 degrees for 30 minutes.