Leek and Dorset Blue Vinny Tart

This recipe of Gill’s has become a River Cottage classic, and a particular favourite during the colder months. If you have time, make double the quantity of pastry, bake two pastry cases blind and freeze one. This means that next time you want to make a savoury tart, you will have already done half the work.
serves 4

Method

  • Make the Pastry:
    • Put 250g flour, 125g butter, and a pinch of salt in a food processor. Pulse until it looks like breadcrumbs.
    • Add 1 egg yolk and pour in milk slowly. Stop adding milk when the dough starts to come together.
    • Turn the dough out, knead it lightly a few times, wrap it in cling film, and chill in the fridge for 30 minutes.
  • Prepare the Tart Case:
    • Roll out the pastry on a floured surface until it’s thin. Line a 25cm loose-based tart tin with it, letting the edges hang over.
    • Cover the pastry with greaseproof paper, fill it with baking beans, and bake in a preheated oven at 170°C (Gas Mark 3) for 20 minutes.
    • Remove the paper and beans, prick the base with a fork, and bake for another 5 minutes until the base is dry.
    • Trim off the excess pastry with a sharp knife. Increase the oven temperature to 180°C (Gas Mark 4).
  • Make the Filling:
    • In a saucepan, add chopped leeks, 100ml water, 25g butter, and a pinch of salt and pepper. Simmer gently, covered, for about 10 minutes until the leeks are tender.
    • Drain the leeks, keeping the cooking water. Spread the leeks in the tart case and sprinkle with grated cheese.
  • Make the Custard:
    • In a bowl, mix 2 eggs, 2 egg yolks, 200ml cream, and the reserved leek water until smooth. Season to taste.
    • Pour the custard over the cheese and leeks in the tart case.
  • Bake the Tart:
    • Bake in the oven for about 30 minutes. The custard should be just set when you gently shake the tin.
    • Serve the tart warm or cold. Enjoy!

Ingredients

For the shortcrust pastry:

  • 250g plain flour
  • 125g unsalted butter
  • A pinch of sea salt
  • 1 medium egg yolk
  • 25 – 50ml cold milk

For the filling:

  • 2 large or 3 medium leeks (about 500g), trimmed of tough green leaves, washed and sliced into 1cm rounds
  • A knob of unsalted butter
  • Sea salt and freshly ground black pepper
  • 100g Dorset Blue Vinny or other good blue cheese, grated
  • 2 medium eggs
  • 2 medium egg yolks
  • 350ml double cream
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