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LEEK AND WENSLEYDALE TART WITH WALNUT PASTRY
Vegetarian
Wensleydale has a lovely sharp, tangy flavour that comes through in this sweet,
creamy leek filling. The walnut pastry sets it off beautifully but you could use a basic or enriched shortcrust instead . The tart is great served still warm from the oven but equally delicious cold the next day.
SERVES 6
YOU WILL NEED: A 30 × 20 × 3CM LOOSE-BOTTOMED FLUTED TART TIN
1 × quantity Walnut Pastry
plain flour, for dusting
2 tablespoons olive oil
20g unsalted butter
1 onion, finely sliced
2 large leeks, sliced
150g Wensleydale cheese, coarsely grated
200ml double cream
100ml full-fat milk
3 large eggs plus 1 egg yolk
salt and black pepper
STEP 1
Heat the oven to 200°C/400°F/gas 6. Roll out the pastry on a lightly floured
worktop to the thickness of a pound coin. Use to line a 30 × 20 × 3cm loose bottomed fluted tart tin. Prick the base of the pastry case all over with a fork,
then chill for at least 10 minutes.
STEP 2
Line the pastry case with baking paper and fill with baking beans or rice. Set
the tin on a baking sheet. Place in the heated oven and bake blind for 15
minutes. Remove the paper and beans/rice, then bake for a further 5–10
minutes until golden. Remove from the oven. Turn the oven down to
160°C/325°F/gas 3.
STEP 3
While you are baking the pastry case, heat the oil and butter in a large frying
pan and gently fry the onion and leeks for about 20 minutes until softened and
golden. Season with salt and pepper. Spread the leek mixture in the tart case
and scatter over the cheese.
STEP 4
In a jug, mix together the double cream, milk, eggs and egg yolk. Season with
salt and pepper, then pour into the pastry case. Return to the oven and bake
for 30–35 minutes until the filling is set but still has a slight wobble in the
centre. Allow to cool for 15 minutes before serving.
WALNUT PASTRY
Ground nuts are a great addition to pastry, especially if you are baking a cheese-based quiche – they make it even more richly savoury. Nuts work well with sweet tarts, too. A little ground almond or hazelnut added to the pastry can take a chocolate or lemon tart from the realm of the ordinary and transform it into something magical. Be aware though that adding nuts will mean your pastry will darken more quickly during baking, so be careful not to let it burn.
MAKES ENOUGH TO LINE A 23CM ROUND DEEP TART TIN OR A 30 × 20 × 3CM RECTANGULAR TART TIN
YOU WILL NEED: A FOOD PROCESSOR
70g shelled walnuts
250g plain flour, plus extra for dusting
½ teaspoon salt
150g cold unsalted butter, cut into cubes
1 medium egg yolk
2–3 tablespoons cold water
STEP 1
Blitz the walnuts in a food processor until finely ground. Tip them into a
mixing bowl and add the flour and salt. Add the butter and rub together with
your fingertips until the mixture resembles breadcrumbs.
STEP 2
Add the egg yolk and mix in quickly with a flat-bladed knife, then mix in
enough cold water, a little at a time, to bind the mixture into a dough.
STEP 3
Turn out onto a lightly floured worktop. Bring together and knead briefly
until smooth, then shape into a disc. Wrap in clingfilm and chill for at least 15
minutes before using.