Leek, crab and blue cheese tart

By: Ross Burden From: Good Food Live

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This recipe is classed as intermediate

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Prep time:
15 mins
Cook time:
35 mins
Serves:
8

For a rich and flavourful starter or lunch dish try Ross Budern's luxurious savoury tart

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Ingredients

  • 1 x 25cm disc of rolled-out shortcrust pastry
  • 200 babyg Leeks, poached until tender
  • 4 Eggs
  • 400ml double cream
  • sprinkle of grated Nutmeg
  • 150g fresh white crab meat
  • handful of tarragon, finely chopped
  • 150g blue cheese
  • lightly dressed salad, to serve
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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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