The Food Report: Leek and Taleggio Tart

The Food Report: Leek and Taleggio Tart

Since the ‘eating’ section of my weekly report normally takes over the post I have decided to start a separate food report for recipes, reviews and so on. I hope you enjoy it!

This leek and taleggio tart is one that my mother has made for me on several occasions; it comes from a Nigel Slater recipe and it’s delicious. We’re both big fans – cookbooks that I can take to bed with me and properly read are my dream.

This week I thought it was about time I attempted to make it for myself.

Taleggio is an Italian cow’s milk cheese, somewhere between soft and hard. I grabbed mine from Delifonseca and it was a good one, perhaps not as tangy as some that I’ve tried, but deliciously creamy and full of flavour nonetheless. I absolutely love the smell of leeks, and pulling them out of my bag and cooking them down in butter really smelt like the promise of spring.┬áThe combination of sweet green leeks and cheese is perfect, almost an upmarket cheese and onion.

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This tart is delicious hot from the oven, oozing milky cheese onto the plate, the pastry glistening and flaky. The next day though, it’s almost even better – when cold it forms proper slices which lift perfectly from the pie. For my day-after portion I had half a slice hot and half a slice cold, so delicious were both options.

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My tart split a little at the top, but I’m never one for worrying too much about presentation. I served it with green beans and spinach with a mustardy dressing, but it would be great with a salad or even some creamy potatoes for a more hearty meal.

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The best bit of this tart might be that I have a little taleggio left over! What would you make with it?

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