Leek and blue cheese tart is a savory pastry featuring tender, sautéed leeks and rich, creamy blue cheese baked in a crisp tart shell. This leek and blue cheese tart recipe balances the mild sweetness of leeks with the bold flavor of blue cheese, creating an elegant appetizer or light meal. Perfect for brunch, lunch, or as part of a festive spread.
Leek and Blue Cheese Tart
Print RecipeIngredients
- CRUST
- 15 Dekagram (dkg) flour
- 8 Dekagram (dkg) butter
- 1 Piece egg
- 4 Peck salt
- 1 Tea spoon (tsp) marjoram
- FILLING
- 1 Piece leek
- 5 Dekagram (dkg) blue cheese
- 2 Decilitre (dl) heavy cream
- 2 Piece garlic cloves
- 2 Peck nutmeg
- 1 Tea spoon (tsp) salt
- 2 Peck white pepper
- 2 Table spoon (tbsp) cornflour
- 2 Peck thyme
- 2 Table spoon (tbsp) olive oil
Instructions
CRUST
This creamy and so! leek and blue cheese tart made with maize and becomes a particular favourite during the colder months. First knead the crust with flour, butter and egg and if it needs add 1-2 tablespoon cold milk getting a so! dough. Form a ball and place into plastic bag and rest in refrigerator at least for half an hour. Than roll out approx 0.5 cm thick on floured board and put into baking paper covered or buttered pie form.
FILLING
Slice the leek approx 0.5 cm thick and braise for 5 minutes, season and add the heavy cream and cornflour, cook it for 5 minutes and let it cool down. Spread the cooked leeks in the tart case and cover with the blue cheese bits. Put the tart into the oven and bake for about 30-45 minutes on 180 C degree, the custard should be just set when you gently shake the tin. Serve warm for dinner or perfect next day cold breakfast.
