I adapted this recipe from the July 2009 Good Taste magazine. The major changes that I made, other than using my own home made short crust pastry, was adding corn and forgetting the thyme.
This is the first time in my life that I've ever experienced blue cheese (not that I could eat more than a bite of it, too creamy). Much to my delight my daughter enjoyed it- a worthy 4/5! I'll admit, not my favourite food, but it was a fun experiment in trying new foods!
Not my best photo either sorry. No lighting or whatnot...
Recipe as follows...
LEEK, CORN & BLUE CHEESE TART
1 sheet short crust pastry, just thawed
30g butter
1 leek, halved & thinly sliced
100g blue cheese, crumbled
1/2 cup corn kernels
3 eggs
300ml thickened cream
S&P to taste
1. Preheat oven to 200°C.
2. Line quiche dish with pastry. Prick base with fork. Line with baking paper and fill with pie weights or rice. Bake for 10 minutes. Remove weights and paper. Bake for a further 10 minutes.
3. MEANWHILE- melt butter over moderate heat. Fry up leek for 5-6 minutes or until soft. Set aside to cool a little.
4. Reduce heat to 190°C.
5. Combine leek, corn & cheese. Spread evenly in pastry case.
6. Whisk together eggs and cream. Season to taste. Pour over leek mixture.
7. Bake for 35-40 minutes or until just set in the middle. Remove from oven and set aside for 5-10 minutes before serving.
Serves 6.
