What an irresistible tart with some many fabulous ingredients; British leeks, blue cheese (Dolcelatte is a real winner here) set in egg, cream and milk. Perfect lunch or supper dish with a green salad, the tart even pops neatly into a lunchbox. This recipe also lends itself to switching and changing ingredients to suit the seasons. A great all-rounder.
250g shortcrust pastry
1 tablespoon olive oil
2 large leeks, washed and sliced
1 garlic clove, finely chopped
1 tbsp plain flour
75 ml milk
75 ml double cream
2 free range eggs
115g Dolcelatte cheese or softish blue, cut into 6 pieces
salt and freshly ground black pepper
Roll out the pastry to about 5mm. Grease and line a 21cm loose-bottomed tart tin. Chill for 15 minutes.
Melt the butter with the oil over a medium heat. Add the leeks and cook until starting to soften, then add the garlic, stir and cook for a further two minutes.
Sprinkle over the flour and stir well. Slowly add the milk while stirring, gradually a creamy sauce will appear, if yu find the sauce is too thick, then add a little more milk.
Leave the filling to cool.
Pour the milk and cream into a glass pyrex or glass jug. Add the eggs and beat together lightly, taking care to not make the mixture frothy. Add the cooled leeks and stir. Season lightly with salt and pepper.
Heat the oven to 180°C /Gas 5
Sit the pastry case onto the middle shelf of the oven, pour in the filling
Space out the cheese evenly on the tart mixture. Add a few parsley leaves for a little colour if you wish.
Cook for for 30 – 40 minutes until the pastry is golden brown, and the egg mixture set but not solid.