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leek and stilton tatin

thanks to Roger Davies for this.

cut enough leeks (between one or two kilos, depending on the size of the dish) into roundels about 3cm long to fill a tarte tatin dish.

stand the leek roundels upright in the dish. Add a few knobs of butter and cook on the hob until partially softened.

top with large lumps of stilton. Cover with puff pastry, cut a steam hole, and cook for about 30 mins in a hot oven.

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posted by ramtops on 28 Dec 06 - 4818 views

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