Poached Leek & Blue Cheese Tart

You will need:

1x 8” Loose-based tart case

Ingredients

For the Filling:
2 leeks, trimmed, cleaned and sliced into 1cm rounds
100g/3.5oz Grated Dorset Blue Vinny
350ml double cream
2 whole eggs
2 egg yolks
A knob of butter
Black pepper

For the Pastry:

To make the Pastry

1.    Place the butter, flour, and salt into a food processor and pulse until it reaches a bread crumb consistency.

2.    Add the egg yolk followed by the milk, in a very gradual stream.  Stop adding the milk as soon as the dough comes together.

3.    Knead a couple of times before wrapping in cling-film and chilling in the fridge for 30mins.

4.    Roll out thinly to line the tart case.  Leave the edges to over-hang  (you can cut these off later) and prick the base with a fork.  

5.    Bake at 150c for about 15mins or until the base is dry but not coloured.   

To make the Filling

1.   Put the leeks in a pan with 100mls of water, add the knob of butter and some pepper to season. Cover and poach gently until tender then drain, saving the cooking liquor.

2.   Place the cooked leeks in the tart case and cover with the grated Blue Vinny.

3.   Combine the leek liquor, cream, eggs and egg yolks, and beat to a smooth consistency.  Season with black pepper to taste.

4.   Pour the mixture over the cheese and leeks and put straight in the oven.

5.   Bake at 180c for about half an hour - the filling should be just set when you gently wobble the tin.