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Leek & fourme d'Ambert tart
- 500g shortcrust pastry
- 25g butter
- 600g leeks , trimmed, washed and finely sliced
- 80g fourme d'Ambert cheese , grated
- 2 eggs
- 100ml double cream
- 1 tbsp finely chopped flat-leaf parsley
- salad leaves , to serve
Directions:View on BBC Good Food
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