Spinach, leek and stilton tart

Preparation info

  • For

    five to six

    • Difficulty

      Medium

Appears in

The Café Paradiso Cookbook

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

  • About

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.