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  • Jenny Lynch-Lewis

Leek, Asparagus, Kale 3 Cheese Tart

Updated: Jul 14, 2020

This is a truly wonderful Autumnal evening treat if I do say so myself! You can use whatever cheese you have left over (if there is such a thing!). Try and go for hard cheeses and a strongish one, but not so strong it overwhelms. I found the smoked cheese worked really well so get some of that in there!

Line you tart tins or one large tin with ready made shortcrust pastry and blind bake with ceramic baking beans for ten minutes at Gas mark 5. Remove the beans and brown off the pastry for for a further ten minutes. Remove to cool slightly.

Sauté 2 sliced leeks in 50g of butter ‘til soft then stir in 1 tablespoon of plain flour. Add half pint of milk and heat ‘til thickened.

Melt in the cheese selection of your choice. I used a smoked, a wensleydale and a Shropshire blue, around 50g of each.

Season to taste and add Marjoram and Tarragon to taste. Remove from heat.

Add 200ml of Crème Fraiche (room temperature, or it will split), 1 tablespoon of wholegrain mustard and 4 lightly beaten eggs. Throw in a handful of Kale, 4 -5 spears of chopped Asparagus and a handful spinach ‘til wilted then fill your cases and bake for around 35-40 mins until set and browned. Leave to cool a little then scoff!





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