Leek And Caerphilly Cheese Crumble Recipes

LEEK & CAERPHILLY CRUMBLE TART

Leek & Caerphilly crumble tart image

Use Caerphilly or Wensleydale cheese and a nutty topping in this make-ahead, lunchtime tart

Provided by Good Food team

Time 1h25m

Number Of Ingredients 12

Ingredients

500g pack all-butter shortcrust pastry
50g butter
500g leek (about 2), trimmed and sliced
3 eggs
75ml single cream
75ml milk
1 tsp Dijon mustard
50g Caerphilly cheese, crumbled
50g Caerphilly cheese, crumbled
85g fresh white breadcrumb
50g hazelnut , roughly chopped
2 tbsp chopped parsley

Steps:

Heat oven to 200C/180C fan/gas 6. Roll out the pastry and use to line a 23cm loose-bottomed tart tin. Prick the base with a fork, and line with baking parchment and baking beans. Bake blind for 12 mins, then remove the beans and parchment. Return to the oven for a further 5 mins until pale golden. Reduce oven to 180C/160C fan/gas 4.
Meanwhile, make the filling. Melt the butter in a large pan and, when foaming, add the leeks, cover and cook on a low heat for 20 mins until soft. Leave to cool.
Beat together the eggs, cream, milk, mustard, Caerphilly and some seasoning. Evenly cover the base of the pastry case with the leeks, then pour in the egg mixture. Bake for 25 mins.
To make the topping, combine all the ingredients. Remove the tart from the oven and sprinkle the topping evenly over. Return to the oven and bake for a further 15 mins until golden brown.

Nutrition Facts : Calories 522 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.3 milligram of sodium

LEEK AND CAERPHILLY CHEESE CRUMBLE

Leek and Caerphilly Cheese Crumble image

Lovely veggie dish with the national symbol of Wales and one of Wales' best cheeses! Based on this recipe: http://uktv.co.uk/food/recipe/aid/569487

Provided by Tea Girl

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

500 g leeks, trimmed
400 ml light stock
100 ml single cream
1 tablespoon coarse grain mustard
100 g white breadcrumbs
30 g hazelnuts, skinned
2 tablespoons parsley, roughly chopped
125 g caerphilly cheese, crumbled

Steps:

Preheat oven to 200C/gas 6
Slice the leeks into thick circles (no larger than 2cm) and place in a large saucepan with the stock, cream and mustard.
Cook gently for 15 minutes until leeks start to soften.
Transfer to a ceramic baking dish, saving 2 or 3 tbsp of the stock mixture.
Place the breadcrumbs, nuts and parsley in a food processor and blend together until finely chopped.
Scatter the crumble and cheese over the leeks and drizzle the remaining stock mixture over the top.
Bake for 10 to 15 minutes until starting to turn crisp and golden. If necessary finish under the grill.

Nutrition Facts : Calories 243.7, Fat 11, SaturatedFat 3.5, Cholesterol 15.8, Sodium 163.4, Carbohydrate 32.8, Fiber 3.7, Sugar 6.4, Protein 5.8

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