latticed leek and Stilton 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.

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

Latticed leek savoury cheesecake

Recipe by twiggstiudios

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.