Leek-tart

Baby leek and stilton tart

A line of baby leeks adds a decorative touch

By , 19 March 2018

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Baby leek and stilton tart
  • 1 Hour
  • Serves: 6
  • Price: 86p per serving
Nutritional Info
Each 165g serving contains
  • Energy

    2451KJ

    586KCAL

    29%
  • Fat

    29.7g

    high

    42%
  • Saturates

    11.2g

    high

    56%
  • Sugars

    2.8g

    low

    3%
  • Salt

    0.68g

    med

    11%
of your reference intake.
Typical energy values per 100g: 1485kJ/355kcal.
Ingredients
  • 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
Method
  • 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.