Stilton And Leek Tart Food

STILTON AND LEEK TART

Steps:

• Combine the flour and salt in a medium bowl. Place the flour and salt in a food processor, add the butter, and pulse 4 or 5 times until the mixture forms coarse crumbs; transfer to a bowl. Using a fork, stir in enough of the cold water to form a rough dough. Turn the dough out onto a lightly floured work surface and lightly knead just until smooth, about 30 seconds. Shape the dough into a disk 3/4 inch thick, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. On a lightly floured work surface, roll out the dough into an evenly thick round large enough to cover the bottom and sides of a 9-inch tart pan with a removable bottom. It should be about 10 inches in diameter. Drape the dough over the rolling pin and ease into the tart pan, pressing it into place. If there is an overhang, roll the rolling pin across the rim of the pan to remove it. Prick the dough with a fork in several places, line with parchment paper, and fill with dried beans or pie weights. Refrigerate for 30 minutes Preheat to 400°F. Bake the tart shell until the pastry looks dry but is not colored, about 15 minutes. Carefully remove the paper and beans. Set the tart shell aside. Reduce the oven temperature to 350°F. Meanwhile, make the filling: Remove any tough outer leaves from the leeks. Cut each leek in half lengthwise and rinse. Trim away the dark green leaves. Thinly slice the white and pale green parts of the leeks and drain thoroughly. In a frying pan over medium heat, warm the oil. Add the leeks and cook, stirring occasionally, until wilted, about 4 minutes. Transfer to a small bowl. Place the cheese, whole egg, and egg yolk in a food processor and pure until smooth. Transfer to a bowl and stir in the cream. Add the leeks and stir. Season with salt and pepper. Pour into the tart shell. Bake until the filling is golden brown and just set, about 25 min. Serve the tart warm or at room temp, cut into wedges.

SAUSAGE & LEEK PIE

Steps:

• Preheat the oven to fan 180C/ conventional 200C/gas 6. Whizz butter and flour in a food processor. Add 2 tbsp water and pulse to a ball.Wrap the dough in cling film and chill.
• Heat the grill to high, brown the sausages for 5 minutes. Fry the leeks in the butter for 2- 3 minutes. Sprinkle in flour and cook, stirring, for 2 minutes. Take off heat and stir in the milk. Season, add the mustard and bring to the boil, stirring.
• Cut each sausage in five at an angle and pile into a 1.2 litre dish. Stir the parsley into the leek sauce and pour over.
• Roll out the pastry and cut out a shape 2.5cm larger than the dish.Re-roll trimmings to make a 2.5cm strip. Brush the rim of the dish with water and lay the strip on top. Lift the rest on top, press to seal and crimp edges. Bake for 25 minutes.

CREAMED LEEK TART

Steps:

• Pulse the flour and butter in a food processor until you have fine crumbs. Add the egg yolk and water, and bring together into a ball. Do not knead. Roll the pastry in cling film and chill for at least 1 hr.
• Meanwhile, heat the butter in a pan, then add the leeks. Cook over a low heat for 20-25 mins until soft, stirring often. Season to taste. Stir in the flour, cook for 3-4 mins, stirring, then stir in the milk and cream. Once smooth, simmer for 15 mins to cook out the flour. Season well, then cool. If making ahead, cover the surface with cling film and chill for up to 2 days. Stir the eggs and egg yolks into the mix, along with the grated cheese and the mustard.
• Heat oven to 190C/170C fan/gas 5. Roll out the pastry on a floured surface to about 5mm/¼in thick, and gently lay it over a 23cm loose-bottomed tart tin. Using a small ball of pastry to help, gently press the pastry into the sides of the tin. Trim, leaving a slight overhang. Line the pastry with baking paper, fill with baking beans, then bake for 15 mins. Remove the beans and paper, and bake for 10 mins more or until golden and biscuity. Cool on a wire rack. Turn oven down to 180C/160C fan/gas 4.
• Spoon the leek mix into the case and smooth the top. Bake for 30 mins until set and golden. Rest the tart for 15-20 mins before you slice it, and serve warm. If making ahead, chill the tart. Once cooled, for up to 2 days, or freeze for a week. Defrost in fridge, then warm in the oven for 20 mins before serving.