Holiday2016: Stilton Leek Tart

  • Chef: mark winslade
  • Ready in: not long....
  • Serves: 3-4
  • Complexity: easy
Holiday2016: Stilton Leek Tart


  • 13 oz pack ready-rolled shortcrust pastry sheets
  • 1oz butter
  • 3 medium leeks trimmed and finely chopped
  • 2 eggs and 1 egg yolk
  • 9fl oz double cream
  • 5½ oz Stilton, crumbled


1 Preheat the oven to 350f You will need 6 small loose-bottomed tartlet cases (around 4½in) and baking beans. On a floured surface, roll out the pastry until quite thin. Cut out rounds to line your cases and prick the baseswith a fork. 2 Cut circles of greaseproof paper large enough to line each case. Scrunch up the paper then open and place inside the pastry cases, and fill them with baking beans. Place the cases on a sheet and bake for 5 minutes, before removing the beans and paper. 3 Heat the butter in a pan and fry the leeks very gently until softened. In a bowl, beat the eggs and cream. Remove the tartlets from the oven and top with the leeks and Stilton. Pour in the egg mix until it reaches the top of each case. Bake for 15-20 minutes or until risen. 4 To freeze: When cool, remove tartlets from the tins and freeze separately. Then wrap in foil or put in a container, label and return to the freezer. To reheat, place the frozen tartlets on a tray and bake at 1 350f for 15-20 minutes.

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