Baby leek and stilton tart
- 2 x 175g packs Extra Special Baby Leeks, roots trimmed
- 1tsp rapeseed oil
- 100ml Asda 50% Less Fat Crème Fraîche
- 1 egg yolk
- 1tbsp coarse-grain mustard
- 3 sprigs thyme
- ½tsp ground nutmeg
- 375g Asda Ready Rolled Shortcrust Pastry
- 50g Asda Blue Stilton, crumbled
- 6 walnuts, chopped
- 1 egg
Preheat the oven to 180C/160C Fan/Gas 4.
Heat a griddle or frying pan over a high heat. Toss leeks in rapeseed oil and cook until charred.
Mix together crème fraîche, egg yolk, coarse-grain mustard, thyme leaves and ground nutmeg. Season with black pepper.
Roll shortcrust pastry out onto a baking tray. With a sharp knife, score a 2cm border into the edge of the pastry and spread the crème fraîche inside this line. Top with a horizontal line of leeks and sprinkle with blue stilton, crumbled, and walnuts, chopped.
Fold the pastry border over the leeks and crimp the edges. Beat egg and brush over the pastry.
Bake on the top shelf of the oven for 25-30 mins until puffed up and golden. Sprinkle with more thyme leaves to serve.