Latticed leek Stilton and ricotta tart, i really like the creamy texture of this tart, its based mostly off my savoury cheesecake recipe.
The pastry is kind of brief and crumbly however works very well with the creamy wealthy flavours of the filling.
The latticed leek creates a very fairly look to the tart, nice to serve when you’ve visitor over.
Latticed leek savoury cheesecake
Instructions
- For the pastry
- Preheat the oven to 180c
Weigh out the walnuts and oats and unfold out in a clear baking tray.
Toast within the oven for 10 minutes, stirring after 5 minutes.
Let cool for five to 10 minutes. - Place in a meals processor with the wholemeal spelt flour, plain flour, salt and brown sugar and pulse till finely floor.
Minimize butter in to small cubes, then rub into the flour.
Add the egg and blend to carry collectively.
Cowl and chill for 20 minutes. - Preheat the oven to 180c
Roll out the pastry and line tart dish
Place a layer or baking paper inside and add baking weights and bake for quarter-hour then take away the baking weights and bake for an extra 10 minutes. - For the filling
- Saute the sliced 100g of leek, minced garlic and thyme in a pan with a splash of olive oil and a knob of butter till mushy and starting to caramelise.
Take away from pan and funky - Whip ricotta and cream cheese till mixed then add the eggs and whisk till clean.
Grate in half of the cheddar after which the Stilton. Any that crumbles and cannot be grated, simply break up the into small chunks and blend in. season with salt and pepper.
Combine within the sautéed leek. - For the lattice
- Minimize leeks in half and clear and break or slice into lengthy strips
Convey a pan of salted water to the boil and blanch sliced leek for 30-40 seconds till mushy, Take away with a slotted spoon and lay flat on a dry tea towel. Depart to chill
Preheat oven to 150c
Unfold the cheese filling into tart case. Grate remaining cheddar on high.
Prepare the blanched leek on high in a lattice or what ever sample you want.
Sprinkle on some extra thyme and salt and black pepper and bake for 25 minutes.
Savoury Leek, stilton and ricotta tart With toasty walnut and oat pastry
Pastry Base
- 60g walnuts
- 45g complete oats (not on the spot/porridge)
- 75g wholemeal spelt
- 50g plain flour
- 1 tsp darkish brown sugar
- 1 tsp salt
- 110g unsalted butter
- 1 egg
Filling
- 1 medium leek 100g
- 2 sprigs of leafy thyme
- Clove of garlic
- 250g ricotta drained
- 185g cream cheese
- 50g stilton
- 40g cheddar cheese
- 2 eggs
- Salt and pepper
Leeks for high
- 1 -2 giant leek
- Thyme
- 3 tbsp butter
- 1 clove of garlic
- Salt
- Pepper
For the bottom
Preheat the oven to 180c
Weigh out the walnuts and oats and unfold out in a clear baking tray.
Toast within the oven for 10 minutes, stirring after 5 minutes.
Let cool for five to 10 minutes.
Place in a meals processor with the wholemeal spelt flour, plain flour, salt and brown sugar and pulse till finely floor.
Minimize butter in to small cubes, then rub into the flour.
Add the egg and blend to carry collectively.
Cowl and chill for 20 minutes.
Preheat the oven to 180c
Roll out the pastry and line tart dish
Place a layer or baking paper inside and add baking weights and bake for quarter-hour then take away the baking weights and bake for an extra 10 minutes.
Saute the sliced 100g of leek, minced garlic and thyme in a pan with a splash of olive oil and a tbsp of butter till mushy and starting to caramelise.
Take away from pan and funky
Whip ricotta and cream cheese till mixed then add the eggs.
Grate in half of the cheddar after which the Stilton. Any Stilton that crumbles and cannot be grated, break up the data small chunks and blend in. season with salt and pepper.
Combine within the sautéed leek.
Minimize leeks in half and clear and break or slice into lengthy strips
Convey a pan of salted water to the boil and blanch sliced leek for 30-40 seconds till mushy, Take away with a slotted spoon and lay flat on a dry tea towel. Depart to chill
Preheat oven to 150c
Unfold the cheese filling into tart case. Grate remaining cheddar on high.
Prepare the blanched leek on high in a lattice or what ever sample you want.
Sprinkle on some extra thyme and salt and black pepper and bake for 25 minutes.
