Leek & Stil­ton tart

Irish Daily Mail - YOU - - FOOD MARY BERRY -

Quiche, tart – all the same, and all with a thin layer of pas­try and an abun­dant fill­ing. Although it looks a long cook­ing time, this can be pre­pared in easy stages: cook­ing the base first and leav­ing to cool, and then fill­ing later.

SERVES 6-8 as a light meal CHILL­ING TIME 15 min­utes COOK TIME 1½ hours, plus rest­ing

FOR THE SHORTCRUST PAS­TRY 225g (8oz) plain flour, plus ex­tra for dust­ing 125g (4½ oz) cold but­ter, cubed, plus ex­tra for greas­ing 1 large egg, beaten with 1 tbsp water

FOR THE FILL­ING 1 tbsp olive oil 2 leeks, thinly sliced 2 cel­ery sticks, thinly sliced 4 large eggs 450ml (15fl oz) dou­ble cream 150g (5oz) Stil­ton cheese, coarsely grated 2 tbsp chopped pars­ley salt and freshly ground black pep­per

1 You will need a 28cm (11in) round, loose-bot­tomed, deep tart tin, prefer­ably fluted. Pre­heat the oven to 200C/180C fan/gas 6 and grease the tin with but­ter.

2 To make the pas­try, mea­sure the flour and but­ter into a food pro­ces­sor and whiz un­til the mix­ture re­sem­bles bread­crumbs. Add the beaten egg and water and whiz into a smooth ball of dough. Al­ter­na­tively, rub the flour and but­ter to­gether in a mix­ing bowl with your fin­ger­tips be­fore adding the egg and water.

3 Roll out the pas­try on a lightly-floured work sur­face to a disc slightly larger than the tin and about the thick­ness of a €1 coin. Care­fully trans­fer the pas­try to the tin and press it into the base and sides. Form a lit­tle lip around the edges of the tin, trim off any ex­cess and prick the base with a fork. Place in the fridge to chill for about 15 min­utes.

4 Line the pas­try case with bak­ing pa­per and bak­ing beans and bake blind in the oven for 15 min­utes. Re­move the beans and pa­per and re­turn to the oven for a fur­ther 5-10 min­utes or un­til just cooked and pale golden. Re­duce the oven tem­per­a­ture to 180C/160C fan/gas 4.

5 Mean­while, make the fill­ing. Heat the oil in a wide-based fry­ing pan, add the leeks and cel­ery and fry over a high heat for 2-3 min­utes. Re­duce the heat to low, cover with a lid and sim­mer for 20-25 min­utes or un­til the veg­eta­bles are com­pletely ten­der. Take off the lid, then in­crease the heat and fry for an­other minute to drive off any ex­cess liq­uid. Re­move the pan from the heat.

6 Beat the eggs and cream to­gether in a jug and sea­son with salt and pep­per.

7 Spoon the cooked leeks and cel­ery into the pas­try case, scat­ter with the cheese and pars­ley and sea­son with salt and pep­per. Pour over the egg and cream mix­ture.

8 Bake in the oven for about 35-40 min­utes or un­til golden brown and just set on top (see tip). Leave for 5-10 min­utes to rest be­fore turn­ing out.

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