Leek and Dorset Blue Vinny Tart - River Cottage

Ingredients

• 250g plain flour
• 125g unsalted butter
• A pinch of sea salt
• 1 medium egg yolk
• 25 – 50ml cold milk
• 2 large or 3 medium leeks (about 500g), trimmed of tough green leaves, washed and sliced into 1cm rounds
• A knob of unsalted butter
• Sea salt and freshly ground black pepper
• 100g Dorset Blue Vinny or other good blue cheese, grated
• 2 medium eggs
• 2 medium egg yolks
• 350ml double cream