Medium
five to six
By Denis Cotter
Published 1999
A winter tart with the familiar, comforting flavours of leeks and blue cheese. I use stilton for cooking because of its dry texture and richly ‘blue’ flavour. We usually serve this with some sundried tomato pesto and braised puy lentils, or some roasted root vegetables.
Cook the spinach in boiling water for about 30 seconds, then cool it in cold water. Squeeze all the water out of the spinach, then chop it coarsely and set it aside in a bowl. Meanwhile cook the leeks and garlic in a little butter until the leeks are tender but not soft, then add this to the spinach with the leeks, cheese and seasonings. Whisk together the eggs and cream, then stir most of this custard into the vegetables. Pile this filling into a pre-baked pastry case, pour the rest of the custard over the top and
© 1999 All rights reserved. Published by Cork University Press.