Phil Vickery’s chard, leek and blue cheese tart
- December 2010
- for lots of people
- Takes 30 minutes to make, 50 minutes to 1 hour to cook
This tart has punchy flavours, freezes brilliantly and works equally well as a starter, lunch or main, depending on what you serve with it.
Per serving (based on 12): 372kcals, 28.4g fat (16.1g saturated), 9.3g protein, 21.6g carbs, 1.6g sugar, 0.5g salt
- 150g unsalted butter, cubed
- 300g plain flour, plus extra to dust
- 1 large free-range egg, beaten
For the filling
- 2 tbsp olive oil
- 1 small leek, washed well and shredded
- 300g red chard
- 3 large free-range eggs
- 200ml double cream
- 150ml whole milk
- 6 tbsp chopped fresh flatleaf parsley
- 1 tsp smoked paprika
- 125g blue cheese
- Preheat the oven to 190°C/fan170°C/gas 5. Put the butter and flour in a food processor and blend until it forms a fine mixture. Add the egg. Pulse, then add 1-2 tsp cold water until the pastry just starts coming together. Do not overwork.
- Turn out the pastry, gently knead into a ball, then chill for at least 10 minutes. Roll out to the thickness of a pound coin on a floured surface. Line a 23cm x 4cm deep flan tin with the pastry, prick all over with a fork, then line with baking paper. Chill for a further 10 minutes.
- Fill the pastry case with baking beans or rice, then blind-bake for 10-12 minutes. Take away the paper and beans/rice, then cook for a further 5-6 minutes until golden.
- To make the filling, heat the olive oil in a medium frying pan, add the leek and cook for 3-4 minutes to soften. Put into a large bowl and set aside. Add the chard to the pan and wilt for a few minutes, then gently press with the back of a spoon in a colander to remove excess liquid. Roughly chop, then add to the leek.
- Whisk the eggs, cream and milk together in a large bowl, season well, then add the fresh parsley and the smoked paprika. Pour this over the vegetables and mix well.
- Spoon into the cooked tart case, crumble over the blue cheese and bake for 30-40 minutes or until just set. Serve at room temperature.
To freeze the cooled tart in the tart tin, wrapped in cling film and foil, for up to 3 months. Defrost and warm through to serve.
A simple Italian Soave or Gavi is appealing here, or switch to a cool draught of dry cider instead.
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