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|
|Need help with conversions?|
|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.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Yes, it's true – any kind of cheese can be used. If you want a mild lactic flavour use a Lancashire, or for something more assertive, how about a sharp Gorgonzola? Or, instead of Cheddar and Parmesan, try Gruyère and Parmesan. Cheese sauce is also ve
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
Most Popular recipes
Flavours of France plus win Le Creuset cookware
10 Dec 2013 10:53
06 Dec 2013 12:44
|Food and travel||
06 Dec 2013 14:13
08 Dec 2013 09:20
|Can Anyone Help?||
sticky toffee puddings
10 Dec 2013 16:38
06 Dec 2013 09:54
10 Dec 2013 11:07
05 Dec 2013 16:54