Cheese.
RECIPE BY ANDY SWINSCOE, COURTYARD DAIRY.
Serves 4, or 8 as a starter.
This tart is lovely for a lunch, or serve with boiled new potatoes and dressed salad for a more substantial meal. You’ll need an 8-inch tart tin.
Pastry:
170g plain flour
85g butter
Salt
Cold water
Filling:
900g leeks
170g Dale End Cheddar
2 whole eggs
1 egg yolk
250ml double cream
Salt and pepper
Olive oil
To make the pastry, rub the flour with the butter until you have a breadcrumb texture. Add enough water to bind into a dough and chill for at least half an hour.
Clean and cut the leeks into rounds and cook in a frying pan with a small amount of olive oil. Cook the leeks for about 10 minutes on a low heat or until they are soft. Allow to cool then mix in a bowl the grated Dale End Cheddar, eggs, cream and salt and pepper.
Line an 8-inch buttered tart tin with the pastry and bake blind in a pre-heated oven at 180°C for 15-20 minutes. Carefully pour in the filling and bake for a further 30 minutes until it has set.
|RECIPE BY CASSIE KILL.
Serves 1-2 people as a starter
4 fresh figs, halved with stems removed
50g blue cheese, crumbled (Yorkshire Blue works well)
1-2 tbsps honey
Heat the oven to 175°C. Wash and de-stem the figs. Place them on a baking sheet with the skin down. Drizzle each with honey and roast for 10 minutes.
Remove from oven and top with a few blue cheese pieces per fig. Return to the oven for another 2-3 minutes, or until the cheese starts to soften. Let the figs cool for a few minutes. Serve with crackers if desired.
Cooking by Freddie Bates.
Photo by Sara Hill.