Sunday, 24 January 2010

Lanark Blue and Leek Tartlette

I love cookbooks, actually I love all books, but the more cookbooks in my collection the better. I have shelves and shelves filled with them. Some I pick up in charity shops, some were Christmas presents, birthday presents, the results of late-night Amazon shopping, others I have inherited from family and friends.

One of my many new year resolutions is to cook more from the beautiful collection of books I have, however this recipe, like so many we use regularly in our kitchens didn't come from a glossy magazine or cookbook, instead its a version of a quiche I had at a friend's house which she made from a recipe her mum passed on to her. I have messed around with it a little: I wanted small tarts to serve at breakfast, but the recipe started life as a full size quiche served with salads for lunch and would make a gorgeous starter at dinner.

The kitchen fills with a fug of steam as these emerge, the tang of leeks hangs in the air and the salty pungency of strong blue cheese makes your mouth water as they cool. These are a Scottish take on a traditional French recipe.

Lanark Blue and Leek Tartlette
200g shortcrust pastry
1 egg, beaten (for sealing pastry)
2 leeks, finely chopped
1 clove garlic, minced
50g butter
2 eggs
100ml cream
1 tbsp grainy mustard
100g Lanark Blue Cheese (or other strongly flavoured blue cheese)
Freshly grated nutmeg and pepper

Pre-heat the oven to 180°C .
Roll the pastry out as thinly as possible, cut 12 rounds and line a muffin or tart tin with them.
Allow the pastry to stand higher than the rim of the cups to allow for shrinkage.
Prick the bases and brush with beaten egg.
Blind bake pastry for 8 minutes until lightly cooked.
Cook the leeks and garlic gently in the butter until tender, around 10-15mins. Do not allow the leeks to colour.
Beat the eggs, cream and mustard then add leeks and blue cheese.
Season to taste with a few grinds of nutmeg and pepper, the blue cheese should add enough saltiness so no salt should be required.
Spoon the mixture into the tart tins then bake for around 15 minutes until golden and puffed up.


  1. I MUST try Lanark Blue when I get you think they sell it in London, or is it a Scottish specialty? I feel like the gorgeous selection of UK cheeses is one thing I didn't try enough of when I was there...I was so intimated by the huge selection I didn't know where to begin!

  2. You should be able to get if from a decent cheese shop - or Dunsyre blue which is from the same region. That gives us a project for your next visit.

  3. these sound so tasty - wish i had the energy to make them today! coming down with a cold and just taking it easy till later in the day!

  4. Wish I was there to make them for you Alison, get well soon

  5. ooh yes I always think that the small version of something has a particularly nice feel about it. A small tart of ones own...

    Mary aka creativevoyage