Creamy Leek, Mushroom & Stichelton Tart

Name: Creamy Leek, Mushroom & Stichelton Tart
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Ingredients: plain flour for dusting; 375 g all-butter shortcrust pastry; 25 g butter; 2 leeks medium trimmed and thickly sliced; 150 g wild mushrooms brushed clean and torn into smaller pieces if large; 150 g Stichelton cheese rind cut off and crumbled; 225 ml double cream; 3 eggs beaten

A rich, savory tart combining tender leeks, wild mushrooms, and creamy Stichelton cheese in a buttery shortcrust shell.

Prep30 min
Cook1h
Total1h 30m
DifficultyMedium
Servings8

This tart brings together earthy wild mushrooms, sweet leeks, and the distinctive nutty flavor of Stichelton cheese—a blue-veined artisan cheese with a soft, creamy texture. The result is a simple yet elegant dish, perfect for a light lunch or starter.

The buttery shortcrust pastry is pre-baked to ensure a crisp base, then filled with a savory leek and mushroom mixture, topped with crumbled cheese, and finished with a rich egg and cream custard. Bake until golden and just set, then cool before slicing.

Ingredients

Servings 8

plain flour for dusting
13 oz all-butter shortcrust pastry
1 oz butter
2 leeks medium trimmed and thickly sliced
5 ½ oz wild mushrooms brushed clean and torn into smaller pieces if large
5 ½ oz Stichelton cheese rind cut off and crumbled
1 cup double cream
3 eggs beaten

Converted amounts are rounded.

Method

On a lightly floured surface, roll the pastry out to the thickness of a pound coin. Use to line a 5cm deep, 23cm diameter tart tin with a removable base. Prick the base all over with a fork, trim the edges flush with the tin and chill in the fridge for 30 minutes.
Heat the oven to 400°F/fan 350°F/gas 6. Cover the pastry with a large circle of baking paper and fill the centre with baking beans or uncooked pulses or rice. Bake for 15 minutes then remove the paper and beans and cook for a further 7-10 minutes, until very pale golden. Take out and turn the oven down to 325°F/275°F/gas 3.
Melt the butter in a large frying pan and add the leeks and a pinch of salt. Cover with a lid and cook over a low-medium heat for 5 minutes. Remove the lid, turn the heat up and add the mushrooms. Cook briskly for a few minutes, stirring often. Season with a little salt and lots of black pepper.
Spoon the leek mixture and all but a tablespoon of crumbled cheese into the tart case. Scatter the remaining cheese over. Beat the cream and eggs together and pour in carefully.
Bake for 45-55 minutes, until golden and just set. Cool before unmoulding. Serve with salad.

💡 Tips

If Stichelton is unavailable, substitute with a creamy blue cheese like Gorgonzola or Roquefort.
Ensure the tart case is well chilled before baking to prevent shrinkage.
Let the tart cool completely before unmoulding for clean slices.

#British #Vegetarian #Cheese #Eggs #Party #Winter

Inspired by a recipe from Olive Magazine

Creamy Leek, Mushroom & Stichelton Tart

Ingredients

Method

💡 Tips

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