From the oven · Serves 6
Caerphilly & leek tart
Two of the best things in a Welsh kitchen, leeks and Caerphilly, baked together in a crisp pastry case. The leeks go in soft and sweet, the cheese melts in pockets through a gently set custard, and the tart is just as good cold the next day.
The cheese and the leek
Caerphilly is a white, crumbly cheese with a fresh, lemony, slightly salty flavour. It was once taken down the mines in lunch boxes because it kept well and was easy to eat. Young Caerphilly is mild and moist; aged versions are firmer with a creamier edge. Either works here. The leeks need slow cooking in butter until they are soft enough to cut with a spoon.
What you’ll need
Tick things off as you go.
Take your time
- Make the pastry. Rub the butter into the flour and salt until it looks like breadcrumbs. Add the water a spoonful at a time and bring together into a dough. Flatten into a disc, wrap and chill for 30 minutes.
- Line the tin. Roll out the pastry to about 3 mm thick and line a 23 cm loose-bottomed tart tin, leaving a little overhang. Prick the base with a fork and chill for 15 minutes. Heat the oven to 180°C fan (200°C conventional, gas 6).
- Blind bake. Line the pastry with baking paper, fill with baking beans or dry rice and bake for 15 minutes. Remove the paper and beans and bake for 5 to 8 minutes more, until the base is dry and lightly golden. Trim the overhang with a sharp knife. Lower the oven to 160°C fan (180°C conventional, gas 4).
- Cook the leeks. While the pastry bakes, melt the butter in a pan, add the leeks and a pinch of salt, cover and cook gently for 12 to 15 minutes until very soft. Uncover for the last few minutes to drive off any liquid. Leave to cool slightly.
- Fill. Spread the leeks over the pastry and scatter over the Caerphilly. Whisk the eggs, cream, milk, mustard, nutmeg and some pepper, then pour gently over the filling.
- Bake. Bake for 30 to 35 minutes, until the filling is just set with a slight wobble in the centre and golden in places. Cool in the tin for at least 15 minutes before slicing.
Avoiding a soggy base
Blind baking is the step that keeps the pastry crisp. Make sure the base is dry and pale golden before the filling goes in. Cooking the leeks until all their moisture has gone matters too: wet leeks will seep into the custard and the pastry.
Knowing when it is set
The custard should be set at the edges with a gentle wobble in the middle when you shake the tin. It continues to firm up as it cools. Overbaking makes the custard grainy and can cause it to puff up and crack.
Shop-bought pastry
A 320 g sheet of ready-made shortcrust pastry works fine if you are short of time. Line the tin and blind bake in the same way.
Serving and storing
Serve warm or at room temperature with a green salad, a tomato salad or some boiled new potatoes. It is good for picnics and lunch boxes. Keep leftovers covered in the fridge for up to 2 days. For another dish that pairs the same two ingredients, make a batch of Glamorgan sausages, or warm up with a bowl of leek and potato soup.
