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    January 23, 2024

    Latticed leek and Stilton tart with oat and walnut pastry

    baking

    latticed leek tart

    Latticed leek Stilton and ricotta tart, i love the creamy texture of this tart, its based off my savoury cheesecake recipe.

    The pastry is quite short and crumbly but works really well with the creamy rich flavours of the filling.

    latticed leek tart

    The latticed leek creates a really pretty look to the tart, great to serve when you have guest over.

    latticed leek
    leek tart
    Latticed leek savoury cheesecake
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    Latticed leek savoury cheesecake

    Recipe by twiggstiudios
    Servings

    8

    servings

    Ingredients

    • For the oat and walnut pastry
    • 60g walnuts 

    • 45g whole oats (not instant/porridge)

    • 75g wholemeal spelt flour

    • 50g plain flour

    • 1 tsp dark brown sugar 

    • 1 tsp salt

    • 110g unsalted butter

    • 1 egg 

    • For the filling
    • 1 medium leek 100g 

    • 2 sprigs of leafy thyme

    • Clove of garlic

    • 250g ricotta drained 

    • 185g cream cheese

    • 50g stilton 

    • 40g cheddar cheese

    • 2 eggs

    • Salt and pepper

    • For the lattice
    • 1 -2 large leek

    • Thyme 

    • 3 tbsp butter 

    • 1 clove of garlic 

    • Salt and Pepper

    Directions

    • For the pastry
    • Preheat the oven to 180c
      Weigh out the walnuts and oats and spread out in a clean baking tray. 
      Toast in the oven for 10 minutes, stirring after 5 minutes. 
      Let cool for 5 to 10 minutes.
    • Place in a food processor with the wholemeal spelt flour, plain flour, salt and brown sugar and pulse until finely ground. 
      Cut butter in to small cubes, then rub into the flour.
      Add the egg and mix to bring together.
      Cover and chill for 20 minutes. 
    • Preheat the oven to 180c
      Roll out the pastry and line tart dish
      Place a layer or baking paper inside and add baking weights and bake for 15 minutes then remove the baking weights and bake for a further 10 minutes.
    • For the filling
    • Saute the sliced 100g of leek, minced garlic and thyme in a pan with a splash of olive oil and a knob of butter until soft and beginning to caramelise.
      Remove from pan and cool 
    • Whip ricotta and cream cheese until combined then add the eggs and whisk until smooth.
      Grate in half of the cheddar and then the Stilton. Any that crumbles and can not be grated, just break up the into small chunks and mix in. season with salt and pepper.
      Mix in the sautéed leek. 
    • For the lattice
    • Cut leeks in half and clean and break or slice into long strips
      Bring a pan of salted water to the boil and blanch sliced leek for 30-40 seconds until soft, Remove with a slotted spoon and lay flat on a dry tea towel. Leave to cool 
      Preheat oven to 150c
      Spread the cheese filling into tart case. Grate remaining cheddar on top.
      Arrange the blanched leek on top in a lattice or what ever pattern you wish. 
      Sprinkle on some more thyme and salt and black pepper and bake for 25 minutes.

    Savoury Leek, stilton and ricotta tart With toasty walnut and oat pastry 

    Pastry Base 

    • 60g walnuts 
    • 45g whole oats (not instant/porridge)
    • 75g wholemeal spelt
    • 50g plain flour
    • 1 tsp dark brown sugar 
    • 1 tsp salt
    • 110g unsalted butter
    • 1 egg 

    Filling

    • 1 medium leek 100g 
    • 2 sprigs of leafy thyme
    • Clove of garlic
    • 250g ricotta drained 
    • 185g cream cheese
    • 50g stilton 
    • 40g cheddar cheese
    • 2 eggs
    • Salt and pepper 

    Leeks for top

    • 1 -2 large leek
    • Thyme 
    • 3 tbsp butter 
    • 1 clove of garlic 
    • Salt 
    • Pepper

    For the base

    Preheat the oven to 180c

    Weigh out the walnuts and oats and spread out in a clean baking tray. 

    Toast in the oven for 10 minutes, stirring after 5 minutes. 

    Let cool for 5 to 10 minutes.

    Place in a food processor with the wholemeal spelt flour, plain flour, salt and brown sugar and pulse until finely ground. 

    Cut butter in to small cubes, then rub into the flour.

    Add the egg and mix to bring together.

    Cover and chill for 20 minutes. 

    Preheat the oven to 180c

    Roll out the pastry and line tart dish

    Place a layer or baking paper inside and add baking weights and bake for 15 minutes then remove the baking weights and bake for a further 10 minutes.

    Saute the sliced 100g of leek, minced garlic and thyme in a pan with a splash of olive oil and a tbsp of butter until soft and beginning to caramelise.

    Remove from pan and cool 

    Whip ricotta and cream cheese until combined then add the eggs.

    Grate in half of the cheddar and then the Stilton. Any Stilton that crumbles and can not be grated, break up the info small chunks and mix in. season with salt and pepper.

    Mix in the sautéed leek. 

    Cut leeks in half and clean and break or slice into long strips

    Bring a pan of salted water to the boil and blanch sliced leek for 30-40 seconds until soft, Remove with a slotted spoon and lay flat on a dry tea towel. Leave to cool 

    Preheat oven to 150c

    Spread the cheese filling into tart case. Grate remaining cheddar on top.

    Arrange the blanched leek on top in a lattice or what ever pattern you wish. 

    Sprinkle on some more thyme and salt and black pepper and bake for 25 minutes.

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    baking, cheese, leek, Stilton, tart

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