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Buttery Leek and Cashel Blue® Cheese Tart

Buttery Leek and Cashel Blue® Cheese Tart

with balsamic salad
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Get 50% off your first box!
Calories
: 
988 kcal
Protein
: 
26.1g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Milk
  • Sulphites
  • Milk
  • May contain traces of allergens
Serving amount

2 unit(s)

Leek

1 unit(s)

Puff Pastry

(Contains: Wheat, Cereals containing gluten May be present: Milk)

2 unit(s)

Garlic

5 grams

Thyme

110 grams

Creme Fraiche

(Contains: Milk)

60 grams

Cashel Blue® Cheese

(Contains: Milk)

40 grams

Salad Leaves

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

2 unit(s)

Egg

to taste

Salt

to taste

Pepper

to taste

Butter

Energy (kJ)4134 kJ
Energy (kcal)988 kcal
Fat59.1 g
of which saturates15.7 g
Carbohydrate84.9 g
of which sugars13.4 g
Dietary Fiber57.6 g
Protein26.1 g
Salt3.6 g
Trans Fat0.2 g
Potassium462 mg
Calcium119.3 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Oven dish
•Grater

Cooking steps

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Trim the dark green leafy part from the leek then thinly slice widthways.
  • Peel and grate the garlic (or use a garlic press).
  • Pick the thyme leaves from their stalks and roughly chop (discard the stalks).
Soften the Leeks
2
  • Place a pan over medium heat with 2 tbsp butter (per 2P).
  • Once melted, add the leek, garlic and thyme then season with salt and pepper.  
  • Cook until softened and coated in butter, 8-10 mins.
Make the Filling
3
  • Meanwhile, in a large bowl, beat 2 eggs (per 2P).
  • Add the creme fraiche and Cashel Blue® cheese and stir to combine.
  • Season with salt and pepper. Stir the cooked leeks into the mixture.
Prep the Tart
4
  • Line an oven dish with baking paper.
  • Lay the puff pastry into the dish, making sure it reaches above the sides.
  • Prick it all over with a fork. Fill the pastry with the leek and egg mixture.
Bake the Tart
5
  • Bake the tart until pastry is puffed and golden, 22-26 mins.
Divide and Serve
6
  • Divide the tart between plates.
  • Top with the salad leaves and balsamic glaze.
Meal right image

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