Leek tarts with blue cheese and thyme

Serves: 4

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Total Time: 60

Prep Time: 30

Cook Time: 30

• FOR THE PASTRY
• 225 gram(s) plain flour
• 0.25 teaspoon(s) salt
• 150 gram(s) unsalted butter, chilled and diced
• 1  egg yolk
• FOR THE FILLING
• 25 gram(s) unsalted butter
• 400 gram(s) leeks, cut in 1cm slices
• 1 clove(s) garlic, finely chopped
• 100 ml dry white wine
• 1 tablespoon(s) fresh thyme leaves, plus 6 sprigs
• salt and freshly ground black pepper
• 120 gram(s) Cornish Blue, or creamy Stilton
• 1  egg yolk mixed with 1tsp water

Method

1. It is scarcely more work to double the quantities to make eight of these rustic tarts which are best hot, warm or not quite cold.
2. Combine the flour and salt in the bowl of a food processor. Add the butter and process to the texture of fine crumbs. Add the yolk and process briefly, adding 1 tablespoon chilled water to form a dough. Turn it onto a board and bring together into a ball. Wrap and chill it for at least an hour.
3. For the filling, melt the butter in a wide pan and add the leeks and garlic. Turn to coat the leeks with butter. Add the wine, thyme leaves, salt and pepper, and cook slowly, covered, until the leeks are meltingly tender, about 15 minutes, but not browned or reduced to a mush. Uncover and boil off any liquid. Leave until completely cold.
4. Roll out half the pastry on a floured board to a thickness of 2mm. Cut out three 17cm circles. Put a large spoonful of the leeks in the centre of each circle, leaving a clear rim of pastry about 3cm wide all around. Top them with the blue cheese, crumbled, followed by a sprig of thyme. Lightly dampen the pastry edge and pleat it informally over the filling, leaving a hole in the centre. Transfer the pastries to a baking sheet and chill them while you roll, fill and chill the rest. Heat the oven to 200°C (180°C fan oven) gas mark 6.
5. Brush the exposed pastry with the egg-yolk wash and bake the tarts for about 25 minutes, until golden and bubbling. Recipe by Shona Crawford Poole

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