Stilton, Apple & Leek Tart with a Spiced Whole-Wheat Crust

Stilton, Apple & Leek Tart with a Spiced Whole-Wheat Crust
Photo by Scott Phillips


  • 1 cup half-and-half or light cream
  • 1 medium apple (Fuji or other sweet and-tart variety), unpeeled, cored, and cut into ¼-inch cubes
  • ½ tsp. coarse salt
  • 2 oz. (½ cup) sifted whole-wheat flour
  • 6 oz. (1-½ cups) sifted unbleached all-purpose flour
  • ¼ lb. (8 Tbs.) unsalted butter, cut into bits and chilled
  • 1 medium leek (about ¼ lb.)
  • + 10 more ingredients
    • ¼ tsp. freshly ground black pepper
    • 1 Tbs. unsalted butter
    • ¼ tsp. ground mace
    • 4 to 6 Tbs. ice water
    • 1 tsp. coarse salt
    • 1 tsp. ground coriander
    • 3 large eggs
    • Pinch cayenne
    • 8 oz. Stilton, trimmed of any rind and crumbled
    • ¼ tsp. grated nutmeg

In a medium mixing bowl, stir together the two flours, coriander, mace, cayenne, and salt. By hand or using a food processor, cut the butter into the flour mixture until the butter bits resemble oatmeal. Mix in just enough ice water to form a ball of dough (be sparing). Gently flatten the dough i...

View full recipe at Fine Cooking


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