Leek & blue cheese tart

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.

Recipe «Leek & blue cheese tart» presented in category Recipes / Soups, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author sheff would need: 2 sheets frozen ready-rolled shortcrust pastry, just thawed, 20g butter, 2 leeks, trimmed, washed, sliced, 150g blue cheese, crumbled, 8 small sprigs fresh thyme , 1 x 300ml ctn thickened cream, 3 eggs .

Ingredients:

• 2 sheets frozen ready-rolled shortcrust pastry, just thawed 
• 20g butter 
• 2 leeks, trimmed, washed, sliced 
• 150g blue cheese, crumbled 
• 8 small sprigs fresh thyme 
• 1 x 300ml ctn thickened cream 
• 3 eggs 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.