Leek & Stilton tart
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.