Leek and blue cheese tart served with roasted tomatoes and a green salad

Leek & Blue Cheese Tart with Roast Tomato and Salad Recipe

Name: Leek & Blue Cheese Tart with Roast Tomato and Salad
Prep time: 15 min
Cook time: 45 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tsp balsamic vinegar; black pepper (to taste); 50 grams blue cheese; 50 grams butter; 250 grams cherry tomatoes; 1 tsp Clear honey; 50 grams cream cheese; 0.25 whole cucumber; 0.25 tsp Dijon mustard; 0.5 tbsp fresh chives; 1 cloves garlic; 3 whole leeks; 1.5 tbsp olive oil; 80 grams plain flour; 40 grams Salad leaves; salt (to taste); salt (to taste); 20 ml water

35 Minutes

Serves: 2

Leek and blue cheese tart, shortcrust pastry cases with braised leeks and blue cheese served with balsamic roasted tomatoes and a fresh green salad

Recipe Ingreds

Pastry

40 grams butter
80 grams plain flour
salt (to taste)
20 ml water

Salad

50 grams cherry tomatoes
0.25 whole cucumber
40 grams Salad leaves

Tart

black pepper (to taste)
50 grams blue cheese
10 grams butter
0.25 tsp Dijon mustard
0.5 tbsp fresh chives
1 cloves garlic
3 whole leeks
0.5 tbsp olive oil
salt (to taste)
50 grams cream cheese
1 tsp Clear honey

Tomatoes

1 tsp balsamic vinegar
200 grams cherry tomatoes
1 tbsp olive oil

Recipe with pictures Steps

Step 1 - prep tart pastry

sieve together the flour and salt into a bowl
cut the butter into cubes
add the butter to the flour
blend until the contents forms a crumb, by hand or using a food processor
if using a food processor empty the contents of the food processor into a large bowl

Step 2 - mix and rest tart pastry

add the water minimising mixing
form a ball and flatten
place the pastry ball in a plastic bag
place in the fridge to rest for 10 minutes

Step 3 - prep tart cases

lightly dust a clean work surface with flour
roll out the pastry into a circle to fit the flan dishes
fit pastry into flan dish
trim the pastry to fit the flan dish

Step 4 - cook tart pastry cases

prick the pastry cases
place in the fridge to rest for 10 minutes
set the oven to 180C 350F or gas mark 4
remove the pastry from the fridge
add the flan cases to the oven
bake for 8 to 10 mins or till golden brown

Step 5 - tart filling cook leeks

wash the leeks
slice the leeks
heat the frying pan with a little oil
add the butter
add the leeks to the frying pan
cook till soft

Step 6 - cook tart filling and flavourings

peel and crush the garlic using the garlic crusher or chop finely
wash and chop the chives
Add the garlic and chives to the frying pan
cook for 2 minutes
Add the mustard and honey to the frying pan
cook for 2 minutes
season with salt and pepper

Step 7 - fill tart cases and cook

Add the cream cheese to the leeks and stir
fill the pastry case 1/2 full with the leeks
crumble the cheese over the top
bake for 8 to 10 mins

Step 8 - prep roast tomatoes

wash the cherry tomatoes and then slice in half
place the tomato halves on the baking tray with a half the olive oil mix the tomatoes in the oil
bake for 8 to 10 mins
remove the tomatoes from the oven
mix the balsamic vinegar with the remaining oil
add to the tomatoes
return to the oven
bake for a minute or 2

Step 9 - make side salad

wash mixed leaves and place in a serving bowl.
place a cross on the top of the cucumber
then slice the cucumber to form quarters
sprinkle over the salad leaves
wash the cherry tomatoes and then slice in half
sprinkle over the salad leaves

Step 10 - serve roast tomatoes

place the tomatoes on the plate

Step 11 serve leek and blue cheese tart

remove the tarts from the oven
add the tart to the serving plate

Step 12 - serve side salad

serve with salad

Recipe Utensils

1 baking tray
1 bowl
3 chopping board
1 food processor
1 frying pan
1 Garlic crusher
2 individual flan dish
4 large knife
1 medium bowl
1 plastic bags
1 rolling pin
1 sieve
1 small bowl

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How to make leek and blue cheese tart

Make the pastry by sieving the salt and flour into a bowl, cube the butter and add to the bowl, rub together to make fine breadcrumbs add the water and mix till the pastry forms a ball, place in a plastic bag and rest in the fridge. Roll the pastry and line the tart tins, rest again for 10 minutes and then bake for 10 mins till golden brown. Slice and cook the leeks in butter till soft, add the chives and garlic cook for a minute or two and then add the mustard and honey. Add the leeks to the tarts and crumble over the blue cheese, bake for 8 to 10 minutes. Serve with roasted cherry tomatoes and a green salad

How and when to serve shortcrust blue cheese tarts with leeks

These tarts are perfect all year round for a quick evening meal, although they are better served in spring and autumn, serve with a green salad and or coleslaw. The tarts can also be served for lunch or brunch with a simple salad. If you're in a hurry use pre-made pastry which makes this recipe even quicker to cook
What makes our leek and blue cheese flans the best

These individual tarts are filled with a combination of leeks and blue cheese flavoured with garlic, chives and mustard. The star of this recipe is the blue cheese which compliments the sweetness of the leeks in honey perfectly

Other Leek and shortcrust savoury tarts

Leek & Butternut Risotto with Walnut & Sage Crumb

Ricotta Cheese and Tomato Quiche

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