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Leek, crab and blue cheese tart

Ross Burden from Good Food Live
For a rich and flavourful starter or lunch dish try Ross Budern's luxurious savoury tart

Leek, crab and blue cheese tart

Method

1. Preheat the oven to 180°C/gas 4.

2. Line a 22cm loose-based flan tin with the shortcrust pastry. Line the pastry case with baking parchment, fill with baking beans and blind bake for 10 minutes. Remove the baking beans and parchment and bake the pastry case for a further 5 minutes.

3. Place the poached baby leeks in the pastry case.

4. In a jug, beat together eggs and double cream and season with nutmeg. Mix in the crabmeat and tarragon.

5. Pour the egg mixture over the leeks. Crumble over the blue cheese.

6. Bake for 35 minutes until set.

7. Serve warm or cold with a lightly dressed salad.

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Serves: 8

Prep: 15 min
Cook: 35 min

Ingredients
1 x 25cm disc of rolled-out shortcrust pastry
200g baby leeks, poached until tender
4 Eggs
400ml double cream
sprinkle of grated nutmeg
150g fresh white crabmeat
handful of tarragon, finely chopped
150g blue cheese
lightly dressed salad, to serve