Roquefort and Leek Tart
Another variation on the theme of almost-instant tarts, this one combining a lovely creaminess with a certain piquancy from the Roquefort. (Perfect for veggies too.)
|230g Jus-Rol fresh large shortcrust pastry case|
|100g Roquefort, Shropshire Blue or Cashel Blue|
|225g leeks (about 2 medium leeks), trimmed, washed and thinly sliced|
|1 tablespoon butter|
|4 spring onions, including the green parts, chopped|
|225ml double cream|
|1 tablespoon fresh ready-grated Parmesan|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
This recipe is taken from Delia's How to Cheat at Cooking
Pre-heat the oven to gas mark 6, 200ºC. First, pop a baking sheet into the centre of the oven while it’s pre-heating.
Meanwhile, melt the butter in a frying-pan, add the chopped spring onions and leeks and cook them over a medium heat for 5-6 minutes.
Now, using oven gloves, place the pastry case, still in its foil container, on the baking sheet, arrange the onion-and-leek mixture over the base and crumble the Roquefort on top.
Whisk the double cream and the eggs together in a jug, season and then pour this over the cheese and leeks.
Sprinkle the Parmesan over the surface, then transfer the baking sheet to the centre of the oven. Reduce the heat to gas mark 4, 180ºC and bake the tart for 35-40 minutes, till golden and firm in the centre.
Leave to rest for 10 minutes before serving with a tossed green salad.
Note: this can also be made in 6 Jus-Rol frozen tartlet cases; cook as above.
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Just as the Spanish have tortilla, the Italians enjoy frittata, cooked slowly to keep the eggs moist. Here, Delia has used melting cheese and a mixture of mushrooms for a wonderful vegetarian dish.
These make a delicious first course if you're entertaining, or would serve you well as a light, summery lunch. Either way, they're excellent surrounded by crisp, dressed salad leaves or on a bed of tomato salad with fresh basil. Ripe Camembert is ess
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