1 lb Leeks; washed and sliced
; thinly
10 oz Shortcrust pastry
100 g Roquefort cheese
2 lg Eggs
2 tb Milk
4 Floz double cream
Salt and pepper
2 Crushed cloves
Quails’ egg
1 oz Butter
Place the washed and thinly sliced leeks into a heavy based pan with the
melted butter and sweat off. Add the milk and then the double cream and
cook gently, add the crushed cloves. Remove from the heat and cool
slightly, drain the leeks and mix the cream liquor with the egg. Bake the
tart blind and remove from the oven.
Place a layer of cooked leek on the tart crumble over the Roquefort cheese,
then pour over a little of the egg and cream mix. Place into a medium oven
and gently cook for around 12-15 minutes. Remove from the oven and with a
spoon make a gentle hollow in the centre of the tart. Break the quails’ egg
into the centre and return back to the oven until nicely browned. Serve
warm.
Yields
1 servings