Not only are leeks soup stars, along with potatoes and onions, but their savoury sweetness is a stand-out in quiches, casseroles and pastas, too.
- Line a 2.5cm-deep, 11 x 34cm (base measurement) fluted tart tin, with removable base, with pastry, overlapping slightly. Trim excess. Use a fork to prick the base all over. Place on a baking tray in the fridge for 30 minutes to rest.
- Preheat oven to 200°C. Line the pastry case with non-stick baking paper and fill with pastry weights or rice. Bake in oven for 10 minutes. Remove the paper and pastry weights or rice and bake for a further 8-10 minutes or until golden. Reduce oven temperature to 180°C.
- Meanwhile, heat the butter in a large non-stick frying pan over medium-low heat until foaming. Add leek and cook, stirring occasionally, for 5-7 minutes or until soft. Set aside to cool slightly.
- Arrange the leek, blue cheese and thyme in the pastry case. Whisk the cream and eggs in a large jug. Season with salt and pepper. Pour the cream mixture into the pastry case. Bake in oven for 25-30 minutes or until just set in the centre. Set aside to cool slightly. Cut into slices to serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set