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Cashel Blue Cheese and Leek Tart

with rocket

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Get 50% off your first box!

Calories

:

975 kcal

Protein

:

25.7g protein

Total

:

40 minutes

Difficulty

:

Easy

Veggie

Egg(s) not included

Allergens:

Wheat
Cereals containing gluten
Milk
Sulphites
Milk
May contain traces of allergens

Ingredients

Serving amount

2 unit(s)

Leek

265 grams

Puff Pastry

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

2 unit(s)

Garlic

5 grams

Thyme

110 grams

Creme Fraiche

(Contains: Milk)

55 grams

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

Nutrition Values

Energy (kJ)4077 kJ

Energy (kcal)975 kcal

Fat57.9 g

of which saturates15.2 g

Carbohydrate85.3 g

of which sugars11.6 g

Dietary Fiber57.6 g

Protein25.7 g

Salt3.6 g

Trans Fat0.2 g

Potassium462 mg

Calcium255.3 mg

Iron0.8 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.

Utensils

•Grater

•Baking Dish

Cooking steps

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 and roughly chop (discard the stalks).

2

Place a pan over medium heat with 2 tbsp butter (per 2P).

Once melted, add the leek, garlic, thyme and season with salt and pepper.

Cook until softened and coated in butter, 8-10 mins.

3

Meanwhile, in a mixing bowl beat 2 eggs (Per 2P). Then add the creme fraiche and blue cheese and stir to combine. Season with salt and pepper. Add the cooked leeks to the mixture.

4

Line an oven proof dish with parchment paper. Lay the puff pastry over the bottom of 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.

5

Bake the tart until pastry is puffed and golden, 22-26 mins.

6

Divide the tart between two plates and top with the rocket and balsamic glaze.

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