(enough to fill 18cm/7in baking ring or tart case)
For the pastry
250g (8oz) wholemeal flour
1 teaspoon of table salt
125g (4oz) cold butter
60ml 2floz old water
For the filling
200g (7oz) leeks
30g (11¼2 oz) butter
100ml double cream
1 egg
50g Stilton (or similar blue cheese)
salt & ground black pepper
To make the pastry
Place the flour and salt into a large mixing bowl. Cut the butter into small chunks and add to the flour. Using your fingertips, rub the butter into the flour, lifting and rubbing the mixture from a height to aerate and lighten the pastry. Continue until the mixture resembles breadcrumbs. Sprinkle the cold water in and bring together into a soft dough. Knead lightly and quickly until smooth. Wrap tightly in clingfilm and refrigerate for at least an hour or until required. It will keep in the fridge for a few days and also freezes well.
To make the filling
Chop the leeks across the stem into thin slices. Wash thoroughly under cold running water to remove any residues of dirt caught between the leaves and allow to drain dry. Melt the butter in a frying pan over a moderate heat, add the leeks and cook gently for 10 minutes until soft. Turn off the heat and leave to cool.
In a small jug, whisk together the egg and cream with a generous amount of salt and freshly ground black pepper.
To assemble the tart
Preheat the oven to 180ºC. (Gas mark 4).
To line the tart, roll the pastry out to about 3-5mm thickness leaving a generous amount of excess wider than your baking ring or tart case. Carefully lift the pastry onto the ring or case and allow the weight of the pastry to find the corners, gently easing down with the back of your hand. Trim off any excess.
Next, the tart must be blind baked to ensure a crisp base and minimal shrinkage. Scrunch up a piece of baking paper, lay in the tart case and fill with ceramic ‘baking beans’ or store cupboard alternative (dried beans work just as well). Pop into a hot oven for 10 minutes and then remove the baking paper and beans.
Fill the tart case with the softened leeks, spreading out evenly to the edges. Slowly pour over the egg and cream liquid. Crumble the Stilton over the tart, gently pushing into the filling. Place back into the oven for 20 minutes until bubbling and golden.
Serve warm or cold, but try to resist the temptation of eating straight from the oven; it needs a few minutes to cool and set for easy slicing.
