Spinach, leek and blue cheese tart with toasted walnuts and rocket
This recipe, for spinach, leek and blue cheese tart, is perfect for a light lunch or to take on a picnic
Ingredients for the pastry
230g plain flour
115g unsalted butter
1 medium egg yolk
A pinch of salt
2-3 tbsp cold water
Ingredients for the filling
1 small leek, trimmed, washed and sliced
60g blue cheese such as Devon Blue
2 medium eggs
1 medium egg yolk
200ml double cream
50ml whole milk
Knob of butter
Salt and pepper to season
2 tbsp olive oil
A handful of rocket leaves
A handful of toasted, roughly chopped walnuts
To make the pastry:
Sieve the flour and salt into a bowl.
Chop up the butter and rub into the flour until it resembles breadcrumbs.
Mix the egg yolk with the water and gradually work into the flour. Once the dough comes together, turn out onto a lightly floured surface and knead until just combined.
Divide the pastry in four, flatten into a disk shape, wrap in cling film and refrigerate for at least 30 minutes.
Roll pastry out to the thickness of a £1 coin and use to line four tart cases. Place baking paper and baking beans in each.
Bake in a preheated oven at 200°C for 15 minutes. Remove the beans and cook for another 5-10 minutes, or until the pastry is golden and cooked through.
To make the filling:
Blanch the spinach in boiling water for one minute. Refresh in cold water, squeeze out excess liquid and set aside.
Put the oil and butter in a saucepan, gently cook the leek without colouring until soft. Season well.
Break the cheese into pieces and divide between the four tart cases, then add the spinach and leek to the tarts.
Mix together the eggs, yolk, cream and milk, season and pour over the tarts.
Bake in a preheated oven at 180°C for 20-25 minutes, or until cooked.
Recipe by Jody Spencer
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