Leek and roquefort tart
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Leeks; washed and sliced |
| ; thinly | ||
| 10 | ounces | Shortcrust pastry |
| 100 | grams | Roquefort cheese |
| 2 | larges | Eggs |
| 2 | tablespoons | Milk |
| 4 | Floz double cream | |
| Salt and pepper | ||
| 2 | Crushed cloves | |
| Quails' egg | ||
| 1 | ounce | Butter |
Directions
Place the washed and thinly sliced leeks into a heavy based pan with the melted butter and sweat off. Add the milk and then the double cream and cook gently, add the crushed cloves. Remove from the heat and cool slightly, drain the leeks and mix the cream liquor with the egg. Bake the tart blind and remove from the oven.
Place a layer of cooked leek on the tart crumble over the Roquefort cheese, then pour over a little of the egg and cream mix. Place into a medium oven and gently cook for around 12-15 minutes. Remove from the oven and with a spoon make a gentle hollow in the centre of the tart. Break the quails' egg into the centre and return back to the oven until nicely browned. Serve warm.
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Carlton Food Network
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