Dale End Cheddar and leek tart

This tart is lovely for a lunch, or serve with boiled new potatoes and dressed salad for a more substantial meal.

Ingredients (to serve 4-6)

For the filling:

200g leeks

200g Dale End Cheddar 

2 whole eggs

1 egg yolk

250ml double cream

Salt and pepper

Olive oil

For the pastry:

170g plain flour

85g butter

A pinch of salt

Cold water

Method

To make the pastry rub the flour with the butter until you have a breadcrumb texture.  Add enough water to bind into a dough.  Chill for at least half an hour.

Clean and cut the leeks into rounds and cook in a frying pan with a small amount of olive oil.  Cook the leeks for about 10 minutes on a low heat or until the leeks are soft.  Allow to cool then mix in a bowl the grated Dale End Cheddar, eggs, cream and salt and pepper.

Line an 8 inch buttered tart tin with the pastry and bake blind in a pre-heated oven (180c) for 15 minutes.  Next carefully pour in the filling and bake for a further 30 minutes until the filling has set.

Enjoy!

Click here to buy Dale End Cheddar from The Courtyard Dairy.