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Leek & blue cheese tart
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Liven up your dishes with the savory sweetness of leeks, a versatile ingredient perfect for soups, quiches, casseroles, and pastas.
Ingredients:
  • 2 sheets (25 x 25cm) frozen ready-rolled shortcrust pastry, just thawed
  • 20g butter
  • 2 leeks, trimmed, washed, sliced
  • 150g blue cheese, crumbled
  • 8 small sprigs fresh thyme
  • 1 x 300ml ctn thickened cream
  • 3 eggs
Instructions:
  • Prepare a 2.5cm-deep, 11 x 34cm fluted tart tin with removable base by lining it with pastry, overlapping slightly. Use a fork to prick the base all over and then chill on a baking tray in the fridge for 30 minutes.
  • Preheat your oven to a toasty 200°C. Line the pastry case with non-stick baking paper, add pastry weights or rice, and bake for 10 minutes. Remove the paper and weights, bake for another 8-10 minutes until beautifully golden, then lower the oven temperature to 180°C.
  • Heat butter in a large non-stick pan until foamy over medium-low heat. Add leek and cook, stirring occasionally, until soft, about 5-7 minutes. Let it cool slightly before using.
  • Assemble leek, blue cheese, and thyme in the pastry case. Combine cream and eggs in a large jug, season with salt and pepper. Pour the mixture into the pastry case. Bake for 25-30 minutes until the center is set. Allow it to cool briefly, then slice and serve.

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