Leek and Dorset Blue Vinny tart


  • salad, to serve
  • small bunch flatleaf parsley, leaves only
  • salt and freshly ground black pepper
  • 3 free range egg yolks
  • 3 free-range eggs
  • 500ml/18fl oz double cream, preferably organic
  • 200g/7oz Dorset Blue Vinny cheese, grated
  • + 7 more ingredients
    • 25g/1oz butter
    • 3 leeks, trimmed, washed and sliced into 1cm/½in rounds
    • 150ml/5fl oz milk
    • 1 free-range egg yolk
    • pinch salt
    • 150g/5oz unsalted cold butter, diced
    • 300g/10½oz plain flour, plus extra for dusting

1. Preheat the oven to 150C/300F/gas 2. 2. For the shortcrust pastry, put the flour, butter and salt into a food processor and pulse until it reaches a breadcrumb consistency. Add the egg yolk and gradually pour in enough of the milk, with the motor running, until the dough just comes together (...

View full recipe at SpringPad


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