Leek and stilton tarts

Photography by  Tara Fisher

These are starter sized, but feel free to make them smaller (canapé size) or larger if you like. There are lots of other versions you can make with the same egg mix poured over – bacon and pea, caramelised onion or broccoli to give you just a few ideas.

Makes 4 small or one large tart
400g shortcrust pastry
25g butter
Three medium leeks, trimmed and finely chopped
Two eggs and one egg yolk
200g pot creme fraiche
150g stilton cheese, crumbled

You will need six small loose bottomed tartlet cases of about 11 to 12.5 cm diameter at the base and baking beans. Or use a larger tin measuring 24cm width.

1. Preheat the oven to 200c/180 fan. 
2. On a floured surface, roll out the pastry until the thickness of a £1 coin.
3. Cut out rounds from the pastry to line your tartlet cases and prick the bases with a fork.
4. Cut circles of greaseproof paper large enough to line each case. Scrunch up the papers then open them up again, place inside the tartlet cases and fill with baking beans.
5. Place them on a baking sheet and bake for five minutes, before removing the beans and paper and drying out in the oven for a further five minutes.
6. Lower the oven to 190c/170 fan.
7. Meanwhile, heat the butter in a pan and fry the leeks very gently until softened – about 10 minutes, stirring every so often.
8. In a bowl, beat the eggs and the creme fraiche with some seasoning.
9. Remove the tartlets from the oven and divide the leeks between each one, then top with the crumbled cheese.
10. Finally pour in the egg mix until it reaches the top of each case.
11. Bake for approximately 15 to 20 minutes or until risen and golden.
12. Remove from the oven and either eat straight away or cool then freeze.

You can reheat from frozen for 15-20 minutes at 180c/160 fan (larger tarts will take longer).

This recipe can be found in The Foolproof Freezer Cookbook.

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