- 1 sheet ready-made filo pastry
- 25g/1oz butter, melted
- 1 tbsp olive oil
- Âź leek, finely sliced
- 2 free-range egg yolks
- 2 tbsp double cream
- 1 tbsp chopped fresh chives, plus extra to serve
- salt and freshly ground black pepper
- 30g/1oz Stilton, crumbled
- Preheat the oven to 200C/400F/Gas 6.
- Brush the filo pastry with butter, fold in half and press into a chefs' ring on a baking sheet. Brush with more butter, then transfer to the oven and bake for eight minutes, or until golden-brown.
- Meanwhile, heat the olive oil in a small pan, add the leek and sautĂŠ for 3-4 minutes, until softened. Leave to cool slightly.
- Place the eggs, cream and chives into a bowl, season with salt and freshly ground black pepper and mix well. Add the leeks to the bowl and stir to combine.
- Remove the filo pastry case from the oven, pour in the egg mixture and top with the Stilton. Return to the oven and bake for 8-10 minutes, or until the filling has set.
- To serve, place the tart onto a plate, remove the chefs' ring and sprinkle with chopped chives.