Leek, red pepper and blue cheese tart recipe

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This is a cheat's way of preparing a great meal. The tart case is ready made and the roasted red peppers came out of a jar. It is especially easy when you are busy during the week.

Leek,-red-pepper-and-blue-cheese-tart
(Image credit: TI Media)
  • healthy
Serves8
SkillEasy
Preparation Time15 mins
Cooking Time40 mins
Total Time55 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories323 Kcal16%
Fat26 g37%
Saturated Fat13 g65%

This is a cheat's way of preparing a great meal. The tart case is ready made and the roasted red peppers came out of a jar - it is especially easy when you are busy during the week.

Ingredients

  • 1 large leek (about 300g/ 12oz), washed and sliced
  • Knob of butter
  • 2 medium eggs
  • 200ml pot crème fraîche
  • 21cm (8½in) blind-baked shortcrust pastry tart case
  • 100g (3½oz) blue Shropshire cheese, or whichever cheese you fancy
  • 2 ready-roasted red peppers, cut into strips

WEIGHT CONVERTER

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Method

  1. Set the oven to 190°C/375°F/Gas Mark 5. Add the leek and butter to a hot frying pan and cook gently for 5 mins until softened.
  2. Beat the eggs and crème fraîche together in a jug. Put the leeks in the pastry case on a baking sheet, and crumble in half the cheese.
  3. Pour the egg mixture into the tart case. Dot with the rest of cheese and add strips of pepper. Bake for 35 mins. Serve with a salad, if you like.
Top Tip for making Leek, red pepper and blue cheese tart

Instead of a pastry case, you can use a sheet of ready rolledshortcrust pastry toline a 20-23cm (8-9in) tart tin.

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