To advertise call 07952 591031 or 01684 252242      Advertise on allaboutworcester.com

Meg's Leek and Stilton Tart

New Year Resolutions;
Number one - waste less, use up what I have in the fridge
Number two - go wholegrain, it’s really tasty, satisfying and better for you
Number three - follow food the seasons have to offer, it tastes better, costs less and keeps you in touch with the world around you.

And so, a really tasty, comforting, seasonal recipe that meets all of these goals in one dish!

Ingredients

  • Makes a 23cm, 9” tart
  • 200g Stoneground Wholemeal flour
  • 100g Cold butter, cubed
  • Pinch salt
  • Cold Water
  • 4-6 leeks washed, chopped and sautéed in a little butter
  • 150g stilton (or other blue cheese)
  • 4 large eggs
  • 150ml single cream
  • a splash of milk 

This pastry is made easily with the help of a food processor, but can also be made by hand, just try to keep everything as cool as possible.

Whizz the flour, butter and salt until it looks like crumbs. This is better done by ‘pulsing’ the processor as it is important not to over-work the pastry. Add cold water to bring the pastry together (about 6-8 tbsp), tip onto a bench and lightly gather together, cover and chill for at least 30 minutes.

Roll the pastry to fit your flan tin. The pastry is a little fragile, but bear with it! Keep it a little thicker and remember to ‘tamp’ down the bottom of the case working out to the sides, trimming the edges last of all. Fork the bottom of the case (about 8 fork points will do!). Return the case to the fridge to rest for another 30 minutes. Pre-heat the oven to 170°C.

Bake the pastry case for 15-20 minutes, remove from the oven and brush all over with a beaten egg. Return to the oven for another five minutes. This will help to ‘waterproof’ the pastry case and prevent a ‘soggy bottom’.

Fill the case with the sautéed leeks and crumble stilton cheese over the top. Scrunch over freshly ground black pepper. Pour over the egg and cream mixture (3 eggs plus the egg leftover from the egg wash). You may need a splash of milk to top up the filling. Return to the oven and bake for 35-40 minutes until beautifully golden, risen and firm.

Serve with a fresh leaf salad, look out for peppery winter leaves, they are delicious with a dish like this.

Kindly provided by Meg of Roots Family Farm Shop at Rushwick on the Bransford Road - 01905 421104

www.familyfarmshop.co.uk