Leek & Blue Cheese Tart / Quiche / How to make / Shortcrust Pastry / Leek and Blue Cheese Recipes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

blue cheese

🥗Healthier: feta cheese

💰Cheaper: goat cheese

Feta offers a similar tangy flavor at a lower price.

puff pastry

🥗Healthier: whole wheat pastry

💰Cheaper: homemade pie crust

Homemade crust can be more economical.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Mozzarella is less expensive and still adds creaminess.

Dice the leeks into one centimeter squares (macedoine cut) and wash thoroughly.

Crush the garlic cloves and peel the banana shallot, then dice the shallot into a fine dice.

Chop the peeled garlic before mixing it with the shallots and adding to a pan.

Add the washed leeks to the pan along with the shallots, garlic, and butter.

Place the leek mixture on the stove and sweat gently, softening the leeks without adding color.

Add a generous amount of salt and white pepper to taste, then add the cream and bring it to a high temperature without boiling.

Once the cream is hot, add 150 grams of rockford cheese and stir until melted into the mixture.

Turn off the heat and let the mixture cool to below 40 degrees Celsius.

Break 6 eggs into a jug and beat until combined, ready to add to the cooled leek mixture.

Pour the leek mixture into a jug for easier filling of the tart shells, leaving a small lip at the top.

Sprinkle around 25 grams of rockford cheese over the top of each tart (optional).

Bake at 160 degrees Celsius for 25 to 35 minutes until fully set in the middle.

Remove from the oven and place on a cooling tray for a few minutes before removing from the shells to cool fully before refrigerating.

Serve hot or cold, optionally garnished with shredded crispy deep-fried leeks.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens