A recipe from Henrietta Inman.
Ingredients
- For the pastry:
- 245 g wholegrain spelt flour plus more to dust
- 2 tbsp finely chopped parsley
- 1 tbsp finely chopped sage
- 1 tbsp chopped chives
- 1 tsp flaky salt
- 160 g cold unsalted butter cut into cubes
- 85 g creme fraiche
- 1 egg yolk for glazing
- For the leek and shallot filling
- 400 g banana shallots peeled and quartered
- 5 tbsp rapeseed oil I like cold-pressed
- salt and black pepper
- 8 garlic cloves unpeeled
- 400 g leeks washed and cut into 1cm rounds
- 60 g double cream
- 160 g Colston Basset stilton plus 100g to finish, rind removed and crumbled
- 2 tbsp chopped parsley plus extra to finish
- 1 tbsp chopped chives plus extra to finish
- 1 tsp thyme leaves plus extra to finish
- 1 tbsp apple cider vinegar
- 1 tbsp chopped chives plus extra to finish
- 1 tsp thyme leaves plus extra to finish
- 1 tbsp apple cider vinegar
Servings:
Instructions
- Heat the oven to 190C (180C fan)/gas 6. Combine the flour, herbs and salt. Add the butter and rub in with your fingers, or use a freestanding mixer fitted with a paddle attachment, until the mix resembles to breadcrumbs.
- Add the creme fraiche, and mix until just combined into a dough. Roll the pastry between two pieces of lightly floured baking paper to form a roughly a 3mm-thick, 30cm diameter disc; the pastry shouldn’t be thicker than about 3mm. Rest in the fridge.
- Toss the shallots in four tablespoons of rapeseed oil, season and roast for 15-20 minutes, or until caramel brown and soft. Roast the garlic cloves in the remaining rapeseed oil until soft and, when just cool, squeeze the flesh out of the skins and chop roughly.
- Bring a large saucepan of water to a boil and cook the leeks for a few minutes until just soft, strain through a colander, and set aside to cool. Mix the cooked leeks, shallots and garlic with the cream, cheese, herbs and vinegar, and season well.
- Take the pastry disc out of the fridge, to soften it a little, then fill with the leek mix, leaving a 5cm edge free. Fold up these edges carefully, glaze with an egg yolk mixed with a pinch of salt, and bake for 20-25 minutes, turning halfway through cooking, until golden brown.
- Slice and serve with a mixed-leaf and russet apple salad; crumble over the last bit of stilton, and add some extra mixed herbs.
Share this Recipe
Powered byWP Ultimate Recipe