Leeks for St David and Irish blue cheese for St Patrick…with some mushrooms and cream cheese makes a great quiche
Recipe for two saints and a tart – with leeks and blue cheese
- 225g/8 oz ready made shortcrust pastry (nb use a brand which uses butter, Dorset pastry is probably the best). Suddenly decided to make this recipe and don’t have any ready made to hand? Here’s how to make shortcrust pastry from scratch.
- 30g/1 oz dried porcini mushrooms
- 1 tbsp olive oil
- 2 leeks
- 250g/8 oz fresh chestnut mushrooms
- 1 tbsp fresh thyme leaves
- 200g/7oz Philadelphia cream cheese
- 100g/3½ oz Irish blue cheese (Bellingham Blue for choice), crumbled
- 2 tbsp Panko breadcrumbs
- 2 tsp Spanish smoked paprika
- 2 tsp smoked salt, or celery salt if you have it. Follow this link for how to make your own.
If you are vegetarian this goes well with a salad – otherwise it is very good with ham.
- preheat the oven to 210°C. If you don’t have an aga or rayburn, put a heavy, flat baking tray into the oven now, to get it really hot. This avoids all the palaver of baking blind – to find out more about not having to bother with baking blind follow this link.
- roll out the pastry
- line a greased 22cm flan or quiche tin or dish (a glass dish is best – why?) with the pastry, prick a few times with a fork
- put this in the fridge
- cover the porcini with boiling water, and leave for five minutes. Then drain and chop.
- thinly slice the leeks including about an inch of the green part
- clean and slice the chestnut mushrooms
- heat the oil and fry the leeks for about ten minutes, then add the two types of mushrooms, the thyme, and the salt. Continue to fry for a couple of minutes and stir well together.
- mix the crumbled Cashel Blue with the breadcrumbs and the paprika
- spread the cream cheese over the bottom of the tart, on top add the leek mixture, and on top of that sprinkle the Cashel Blue mixture.
- put it in the oven for about half an hour – until the top is golden.
© 2014 Saucy Dressings