Stilton and Leek Tart Recipe Video

# Sift the flour and a pinch of salt into a large bowl. Add the butter and use your fingertips to rub it into the flour until the mixture resembles crumbs. Stir in the wholegrain mustard and 3-4 tbsp cold water and mix to form a firm dough.. Alternatively whizz in a food processorto make a firm dough. Wrap and chill for 10 mins.
# Preheat the oven to 220C/Fan 200C/Gas Mark 7. Cut the pastry into six even pieces. Roll out each piece to a circle measuring about 14cm, then use to line a 12cm x 4cm fluted flan tin. Fill each tart with a piece of crumpled baking parchment then half fill with baking beans. Stand the cases on a baking sheet and bake blind for 15mins removing the paper and beans for the final 5 mins until the base is golden.
# Meanwhile prepare the filling: melt the butter in a medium pan, add the leeks and sauté for 4 mins. Stir in the nutmeg, season, cover and cook for 6-7 mins or until tender. Leave to cool. Beat the cream milk and eggs together with a little salt and plenty of ground black pepper.
# Reduce the oven temperature to 200C/Fan 180C/Gas Mark 6. Divide the leeks between the flan cases, scatter over the Stilton, then divide the cream mixture between them. Sprinkle over the Parmesan and bake for 15-20mins or until the filling is set and golden. Cool in the tins for 5 mins before serving warm with a salad garnish.