Leek & Blue Cheese Tart with Roast Tomato and Salad Recipe
Leek and blue cheese tart: buttery shortcrust pastry filled with tender braised leeks and creamy blue cheese, served alongside balsamic-roasted tomatoes and a crisp green salad.
Ingredients
Pastry
- 40 grams butter
- 80 grams plain flour
- salt (to taste)
- 20 ml water
Salad
- 50 grams cherry tomatoes
- 0.25 whole cucumber
- 40 grams Salad leaves
Tart
- black pepper (to taste)
- 50 grams blue cheese
- 10 grams butter
- 0.25 tsp Dijon mustard
- 0.5 tbsp fresh chives
- 1 cloves garlic
- 3 whole leeks
- 0.5 tbsp olive oil
- salt (to taste)
- 50 grams cream cheese
- 1 tsp Clear honey
Tomatoes
- 1 tsp balsamic vinegar
- 200 grams cherry tomatoes
- 1 tbsp olive oil
Instructions
- sieve together the flour and salt into a bowl, cut the butter into cubes, add the butter to the flour, blend until the contents forms a crumb, by hand or using a food processor, if using a food processor empty the contents of the food processor into a large bowl
- add the water minimising mixing, form a ball and flatten, place the pastry ball in a plastic bag, place in the fridge to rest for 10 minutes
- lightly dust a clean work surface with flour, roll out the pastry into a circle to fit the flan dishes, fit pastry into flan dish, trim the pastry to fit the flan dish
- prick the pastry cases, place in the fridge to rest for 10 minutes, set the oven to 180C 350F or gas mark 4, remove the pastry from the fridge, add the flan cases to the oven, bake for 8 to 10 mins or till golden brown
- wash the leeks, slice the leeks, heat the frying pan with a little oil, add the butter, add the leeks to the frying pan, cook till soft
- peel and crush the garlic using the garlic crusher or chop finely, wash and chop the chives, Add the garlic and chives to the frying pan, cook for 2 minutes, Add the mustard and honey to the frying pan, cook for 2 minutes, season with salt and pepper
- Add the cream cheese to the leeks and stir, fill the pastry case 1/2 full with the leeks, crumble the cheese over the top, bake for 8 to 10 mins
- wash the cherry tomatoes and then slice in half, place the tomato halves on the baking tray with a half the olive oil mix the tomatoes in the oil, bake for 8 to 10 mins, remove the tomatoes from the oven, mix the balsamic vinegar with the remaining oil, add to the tomatoes, return to the oven, bake for a minute or 2
- wash mixed leaves and place in a serving bowl. place a cross on the top of the cucumber, then slice the cucumber to form quarters, sprinkle over the salad leaves, wash the cherry tomatoes and then slice in half, sprinkle over the salad leaves
- place the tomatoes on the plate
- remove the tarts from the oven, add the tart to the serving plate
- serve with salad
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