Wild mushroom, leek and Stichelton tart

Name: Wild mushroom, leek and Stichelton tart
Total time: 1 h 30 min
Yield: Serves 8
Ingredients: plain flour for dusting; 375g all-butter shortcrust pastry; 25g butter; 2 leeks medium trimmed and thickly sliced; 150g wild mushrooms brushed clean and torn into smaller pieces if large; 150g Stichelton cheese rind cut off and crumbled; 225ml double cream; 3 eggs beaten

Alice Hart

Published: March 25, 2015 at 3:05 PM

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Serves 8

Easy

Total time: 1 hr and 30 mins

+ chilling and cooling time

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Enjoy the taste of artisan Stichelton in this delicious tart. Matured for four months to develop a soft, creamy texture, this cheese adds a wonderful flavour to this simple, yet tasty meal

Vegetarian

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Ingredients

Nutrition

plain flour

for dusting
375g all-butter shortcrust pastry
25g butter
2 leeks

medium trimmed and thickly sliced
150g wild mushrooms

brushed clean and torn into smaller pieces if large
150g Stichelton cheese

rind cut off and crumbled
225ml double cream
3 eggs

beaten

Nutrition: per serving

kcal482
fat39.5g
carbs20.6g
fibre2.7g
protein11.3g
salt0.7g

Method

step 1

On a lightly floured surface, roll the pastry out to the thickness of a pound coin. Use to line a 5cm deep, 23cm diameter tart tin with a removable base. Prick the base all over with a fork, trim the edges flush with the tin and chill in the fridge for 30 minutes.
step 2

Heat the oven to 200c/fan 180c/gas 6. Cover the pastry with a large circle of baking paper and fill the centre with baking beans or uncooked pulses or rice. Bake for 15 minutes then remove the paper and beans and cook for a further 7-10 minutes, until very pale golden. Take out and turn the oven down to 160c/140c/gas 3.
Melt the butter in a large frying pan and add the leeks and a pinch of salt. Cover with a lid and cook over a low-medium heat for 5 minutes. Remove the lid, turn the heat up and add the mushrooms. Cook briskly for a few minutes, stirring often. Season with a little salt and lots of black pepper.
step 3

Spoon the leek mixture and all but a tablespoon of crumbled cheese into the tart case. Scatter the remaining cheese over. Beat the cream and eggs together and pour in carefully. Bake for 45-55 minutes, until golden and just set. Cool before unmoulding. Serve with salad.

Authors

Alice Hart

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