Wild Mushroom Tart Recipe With Leek and Stichelton
Enjoy the taste of artisan Stichelton in this delicious tart. Matured for four months to develop a soft, creamy texture, this cheese adds a wonderful flavour to
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Ingredients
- plain flour for dusting
- 375g all-butter shortcrust pastry
- 25g butter
- 2 leeks medium trimmed and thickly sliced
- 150g wild mushrooms brushed clean and torn into smaller pieces if large
- 150g Stichelton cheese rind cut off and crumbled
- 225ml double cream
- 3 eggs beaten
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