Open Tart of Leek, Stilton and Chestnuts

Serves 4


4 Sheets of Filo Pastry
Olive Oil
25g Butter
3 Leeks – diced and washed
75g Chestnuts – chopped
100ml White Wine
Juice of 1 Lemon
50g Stilton Cheese
25g Chopped Fresh Parsley
75ml Whipping Cream

For the Pastry Cases
Cut each sheet of filo pastry into 4 even shapes as close to a square as possible. Lightly brush each square with olive oil and layer one on top of the other slightly off centre so you end up with 4 stacks of 4 sheets. Now carefully mould each stack into a 4” tart case. Allow surplice pastry to hang over the edges of the cases then bake in a pre-heated oven at 150ºC until crisp and golden. Remove from the oven and allow them to cool.

For the Filling 
Melt the butter in a thick-bottomed pan and add the Leeks. Cook until tender. 
Stir in the chopped chestnuts and cook for a further 1-minute. 
Add the white wine and lemon juice and bring to a simmer and reduce the liquid by half. Now add the whipping cream and bring to the boil then remove from the heat. Gently stir in the Stilton Cheese until melted then add the chopped parsley. 
Remove the filo tart cases from their tins and place onto your serving plates. 
Carefully spoon the Leek and Stilton mixture into the cases and garnish with Watercress Salad and a drizzle of vinaigrette around the outside. 
Feel welcome to jazz up with slices of smoked salmon or Parma ham for a very special and simple Christmas treat.

For the Salad 
Mix washed Watercress leaves with Christmas blood orange segments and serve on the side. 

For the Vinaigrette
Mix 3 parts olive oil to one part balsamic vinegar, add ½ finely chopped shallot, 1 teaspoon of English mustard and a twist of milled pepper in a jam jar with a lid on and shake well then serve.

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