A Denis Cotter recipe this one (from the Autumn and Winter Paradiso Year book). And OMG it’s lovely. I really should make pastry more often as it always seems to work well. Then again it’s not really the best thing in the world to eat is it?! If you don’t like blue cheese, don’t be put off making these as they have a lovely salty savoury flavour rather than a “THIS CONTAINS BLUE CHEESE” flavour!
For about six tartlets (or one big one) you need:
300g plain flour
150g cold salted butter
enough water to mix to a dough
400g finely shredded leeks
100g blue cheese (I used Blackstick White, yum yum yum)
2 cloves garlic, crushed
1/2 tsp french mustard
large knob butter.
Begin by sweating the leeks and garlic in the butter over a gentle gentle heat for about 30 mins till they are meltingly tender and moist.
Meanwhile make the pastry. Blitz the butter and flour in a food processor then add the water to make the dough. Roll out and line the tins. Prick and bake blind for 15 mins or so. Fill with the leeks and then top with the crumbled cheese. Bake for about 30 mins till the cheese had melted into the leeks. Serve hot, warm or cold. They’re delicious with a glass of cold dry sherry and some semi dried tomatoes.