Cheesy Leek tart

Cheesy-Leek-Tart

Step by Step

RECIPE INGREDIENTS

PASTRY

  • 300g plain flour
  • 150g Dragon salted butter
  • 4-5tbsp cold water

FILLING

  • 4 leeks cut to 2cm chunks
  • 2 large eggs
  • 125ml double cream
  • 1tbsp fresh thyme
  • 6tbsp frozen peas
  • 1/2 tbsp dried mixed herbs
  • 100g vintage cheddar and leek cheese roughly crumbled
  • Salt and pepper

EQUIPMENT

  • 2 x 6” loose bottom round tart tin
  • or 1 x 8” loose bottom round tart tin

RECIPE DIRECTIONS

PASTRY

  • To make the pastry, put the flour and butter in a large bowl and rub together to resemble fine breadcrumbs. Add water a tablespoon at a time, until pastry comes together. Alternatively, you can make this the same way using a food processor, and pulse until it comes together to form a ball. Pop dough in the fridge to firm up for 30minutes.
  • Heat oven to 200*fan.
  • Roll out dough and line two 6” tart tins or one 8” tin. Leave a slight overhang over the edge of the tin. Prick the base, line case with greaseproof paper and fill with baking beans.
  • Bake for 10–15 mins, then remove beans and paper, then bake for 5 more minutes more.
  • Trim overhanging edges, and leave to cool. Keep the remaining pastry off cut pieces to make a giant pasty. (Recipe below)

FILLING

  • Cut leeks into 2cm chunks, and place in a steamer and cook for 5minutes. Leave to cool.
  • Beat eggs in a jug, add cream, herbs, salt and pepper and half of the cheese.
  • Scatter remaining cheese on base of tarts, then arrange leeks on top. (Reserve a few for the pasty). Pour over creamy mixture. Scatter peas all over the tarts, then top with the remaining creamy mixture.
  • Bake for 20mins on 180*fan until golden, but still wobbly in the middle.

Which Cheese should I buy for this?