A recipe from Phil Vickery.
Ingredients
- 150 g unsalted butter cubed
- 300 g plain flour plus extra to dust
- 1 large free-range egg beaten
- FOR THE FILLING
- 2 tbsp olive oil
- 1 small leek trimmed, washed well and shredded
- 300 g red chard
- 3 large free range eggs
- 200 ml double cream
- 150 ml whole milk
- 6 tbsp chopped fresh flatleaf parsley
- 1 tsp smoked paprika
- 125 g blue cheese
Servings:
Instructions
- Preheat the oven to 190°C/fan170°C/gas 5. Put the butter and flour in a food processor and blend until it forms a fine mixture. Add the egg. Pulse, then add 1-2 tsp cold water until the pastry just starts coming together. Do not overwork.
- Turn out the pastry, gently knead into a ball, then chill for at least 10 minutes. Roll out to the thickness of a pound coin on a floured surface. Line a 23cm x 4cm deep flan tin with the pastry, prick all over with a fork, then line with baking paper. Chill for a further 10 minutes.
- Fill the pastry case with baking beans or rice, then blind-bake for 10-12 minutes. Take away the paper and beans/rice, then cook for a further 5-6 minutes until golden.
- To make the filling, heat the olive oil in a medium frying pan, add the leek and cook for 3-4 minutes to soften. Put into a large bowl and set aside. Add the chard to the pan and wilt for a few minutes, then gently press with the back of a spoon in a colander to remove excess liquid. Roughly chop, then add to the leek.
- Whisk the eggs, cream and milk together in a large bowl, season well, then add the fresh parsley and the smoked paprika. Pour this over the vegetables and mix well.
- Spoon into the cooked tart case, crumble over the blue cheese and bake for 30-40 minutes or until just set. Serve at room temperature.
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