Bake the perfect winter savoury tart with this rich blue cheese and leek number from The Hairy Bikers
Preheat the oven to 150C/300F/gas 2.
For the shortcrust pastry, put the flour, butter and salt into a food processor and pulse until it reaches a breadcrumb consistency. Add the egg yolk and gradually pour in enough of the milk, with the motor running, until the dough just comes together (you probably won't need all the milk).
Tip the dough out onto the work surface, knead lightly a couple of times then wrap in cling film and transfer to the fridge to rest for half an hour.
On a lightly floured work surface, roll the dough out to a 0.5cm/¼in thickness and use to line a 24cm/10in loose-bottomed tart tin. Push the pastry down into the tin and leave any overhanging excess pastry to help avoid shrinkage. Prick the base in a few places with a fork then transfer to the oven for about 15 minutes, or until the base is dry but not coloured. Set aside to cool.
Increase the oven to 170C/325F/ gas 3.
For the filling, blanch the leeks in a pan of boiling water for one minute then drain. Melt the butter and mix with the leeks. Spread the buttery leeks over the base of the pastry case then top with the cheese.
To make a rich custard, lightly beat the whole eggs and egg yolks with the cream until smooth. Season to taste with salt and freshly ground black pepper and stir in the parsley. Pour the custard over the cheese and leeks and sit the tart tin on a baking tray in case of any spillage.
Bake in the oven for about an hour, turning the temperature down slightly if it's browning too quickly. When it's ready the filling should be just set but with a very slight wobble when you shake the tin gently. Remove and leave to settle for a few minutes. Serve warm or at room temperature with salad on the side.
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