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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Creole Spiced Leek and Mushroom Tart
Introduction from Rukmini Iyer
I love the combination of cayenne pepper, paprika and lemon in this cream cheese tart base: it works perfectly with the leeks and mushrooms. Serve with some lightly dressed spinach on the side and you’ve got a flavourful, filling dinner.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6. Lay the pastry on a lined roasting tray and cut it down so that it is a couple of centimetres larger at each end than the leeks (see photograph).
Mix together the cream cheese, paprika, cayenne, lemon zest and juice, black pepper and ½ teaspoon of sea salt, then spread over the pastry, leaving a 2.5cm border around the edges.
Mix the mushrooms with half the oil and another ½ teaspoon of salt and scatter over the cream cheese. Mix the leeks with the remaining oil and another ½ teaspoon of salt, and lay them over the mushrooms. Transfer to the oven and cook for 30 minutes.
Serve the tart hot, with a green salad alongside.
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