Wood Fired Leek, Gruyère & Parmesan Tart - Serves 4

FOR THE TART:

50g salted butter
4 large leeks, washed and very finely sliced
300g ready-rolled puff pastry sheet
3 egg yolks
Reserved egg whites, for glazing
160g crème fraîche
1 tsp Dijon mustard
150g Gruyère, grated
Sea salt
Freshly ground black pepper

TO SERVE:

COOK THE LEEKS:

Place a Skillet or Frying Pan onto the Holi Grill over medium heat and melt the butter. Add the finely sliced leeks and a pinch of salt.

Cook slowly, stirring regularly, until the leeks soften, collapse, and begin to caramelise. This slow cooking brings out their natural sweetness and depth. Finish with freshly ground black pepper and set aside.

PREP THE OVEN:

Remove the Holi Grill and place the Wood Fired Oven over a strong fire. Allow the oven to reach a steady temperature of approximately 180°C. Maintain consistent heat using small pieces of dry hardwood.

PREPARE THE PASTRY BASE

Lay the puff pastry sheet onto the Oven Dish, keeping it on its parchment and cut to size. Using a knife, score a border around the edge, leaving approximately 1–2cm.

Brush the border lightly with egg white. Place into the Wood Fired Oven and bake briefly until the pastry begins to rise and set.

BUILD THE TART:

In a bowl, combine the egg yolks, crème fraîche, Dijon mustard, salt, and black pepper, mixing until smooth.

Remove the pastry from the oven and sprinkle the grated Gruyère evenly across the base, leaving the border clear. Spread the caramelised leeks over the cheese, then gently pour over the crème fraîche mixture.

BAKE IN THE WOOD FIRED OVEN:

Return the tart to the Wood Fired Oven and bake until the pastry is fully risen, golden, and crisp, and the filling is set and lightly bubbling. Rotate if needed to ensure even cooking from the live fire heat.

FINISH AND SERVE:

Remove the tart from the oven and allow it to rest briefly. Grate a generous layer of Parmesan over the top and finish with freshly cracked black pepper.