Open Tart of Leeks, Stilton and Chestnuts

    June 27, 2016

    • Yields: 4


    4 Sheets of filo pastry


    Olive oil

    25 g Butter

    3 Leeks – diced and washed

    75 g Chestnuts - chopped

    100 ml White wine

    Juice of 1 lemon

    50 g Stilton cheese

    25 g Chopped fresh parsley

    75 ml Whipping cream


    Method for the pastry cases

    1Cut each sheet of filo pastry into 4 even shapes as close to a square as possible.

    2Lightly brush each square with olive oil and layer one on top of the other slightly off centre so you end up with 4 stacks of 4 sheets.

    3Now carefully mould each stack into a 4” tart case.

    4Allow surplice pastry to hang over the edges of the cases then bake in a pre-heated oven at 150ºC until crisp and golden.

    5Remove from the oven and allow them to cool.

    Filling method:

    1Melt the butter in a thickbottomed pan and add the Leeks. Cook until tender.

    2Stir in the chopped chestnuts and cook for a further 1- minute.

    3Add the white wine and lemon juice and bring to a simmer and reduce the liquid by half.

    4Now add the whipping cream and bring to the boil then remove from the heat.

    5Gently stir in the Stilton Cheese until melted then add the chopped parsley.

    6Remove the filo tart cases from their tins and place onto your serving plates.

    7Carefully spoon the Leek and Stilton mixture into the cases and garnish with Watercress Salad and a drizzle of vinaigrette around the outside.

    8Feel welcome to jazz up with slices of smoked salmon or Parma ham for a very special and simple Christmas treat.

    For the Salad:

    1Mix washed Watercress leaves with Christmas blood orange segments and serve on the side.

    For the Vinaigrette:

    1Mix 3 parts olive oil to one part balsamic vinegar, add ½ finely chopped shallot, 1 teaspoon of English mustard and a twist of milled pepper in a jam jar with a lid on and shake well then serve.


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