Leek, carrot and Beemster Gouda tart

Ingredients

Preparation

Wash the leeks thoroughly and cut into thin strips. Grate the carrot with a coarse grater and cook with half the butter over a medium heat for 5 minutes. Add the leek, rest of the butter and cook for 5 more minutes. Then add the cream, cook until reduced and season with salt and pepper. Grate the cheese and mix with the rest of the cheese mixture. Cut the pastry into circles or rectangles and cook in the oven at 180ºC until lightly golden brown, about 10-15 minutes.

Assembly: Place a little of the leek and carrot on the pastry and the cheese mixture on top. Grill in the oven.

Note: You can serve this dish with a green salad dressed with extra-virgin olive oil, lemon juice and salt flakes.

Tip: Use any left-over pastry to make more tarts.