• plain flour, for dusting
  • 375g all-butter shortcrust pastry
  • 25g butter
  • 2 leeks, medium trimmed and thickly sliced
  • 150g wild mushrooms, brushed clean and torn into smaller pieces if large
  • 150g Stichelton cheese, rind cut off and crumbled
  • 225ml double cream
  • 3 eggs, beaten


  • STEP 1

    On a lightly floured surface, roll the pastry out to the thickness of a pound coin. Use to line a 5cm deep, 23cm diameter tart tin with a removable base. Prick the base all over with a fork, trim the edges flush with the tin and chill in the fridge for 30 minutes.

  • STEP 2

    Heat the oven to 200c/fan 180c/gas 6. Cover the pastry with a large circle of baking paper and fill the centre with baking beans or uncooked pulses or rice. Bake for 15 minutes then remove the paper and beans and cook for a further 7-10 minutes, until very pale golden. Take out and turn the oven down to 160c/140c/gas 3.
    Melt the butter in a large frying pan and add the leeks and a pinch of salt. Cover with a lid and cook over a low-medium heat for 5 minutes. Remove the lid, turn the heat up and add the mushrooms. Cook briskly for a few minutes, stirring often. Season with a little salt and lots of black pepper.

  • STEP 3

    Spoon the leek mixture and all but a tablespoon of crumbled cheese into the tart case. Scatter the remaining cheese over. Beat the cream and eggs together and pour in carefully. Bake for 45-55 minutes, until golden and just set. Cool before unmoulding. Serve with salad.



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