CSF x Magimix: Homemade tart *HOW TO EASY TART RECIPE*

I've got another fabulous video for y'all! I made the most insane cheese and leek tart using the Magimix food processor. This is not to be missed! I've never made shortcrust pastry and the ease of the machine and recipe has completely changed my views now. Recipe below! Let me know what you think x
Leek and Blue Cheese Tart
Ingredients
For the pastry
250g plain flour
125g chilled butter, cut into small dice
1 egg, separated
1tbsp or so cold water
Pinch of salt
For the tart
2 very large leeks, about 650g
60g butter
3tbsp plain flour
250ml full-fat milk
A few splashes Tabasco
For the topping
2 eggs
250ml double cream
175g blue cheese (I used stilton)
30g parmesan, grated
• Pulse the flour and butter in the food processor to fine crumbs. Add the egg yolk, salt and a tablespoon of water and pulse until the pastry just comes together. (You may need to add a splash more water, but the less you use, the better). Turn out on to a board, roll into a ball, flatten out, wrap in clingfilm and refrigerate for half an hour.
• Heat the oven to 180C/350F/gas mark 4. Cut the leeks in half lengthways, wash and cut into 2cm slices. Melt the butter in a large pan, stir in the leeks and season well. Cover and cook on a medium heat for five to eight minutes, until soft, then take off the lid and cook for a few minutes more, to reduce the liquid. Add the flour and cook, stirring and scraping, for five minutes - this will “cook out” the raw flour taste. Add a third of the milk, stirring to make sure it’s all absorbed before adding the next third. Repeat until you’ve used up all the milk and the sauce is smooth. Season to taste.
• Toss the walnuts in a bowl with a few splashes of Tabasco, then tip on to a baking sheet. Roast for five minutes, then stir into the leeks. Roll out the pastry to about 3mm thick. Grease a 26cm quiche dish with butter and lay the pastry inside. Prick all over with a fork and freeze for 10-15 minutes.
• Whisk the eggs and cream, season with pepper and a little salt (the cheese is already salty), then crumble in the cheese and mix lightly.
• Cover the chilled pastry with a sheet of greaseproof paper and cover the base with baking beans or dried pulses. Blind bake for 15 minutes, then lift out the paper and beans. Paint the pastry with egg white, and bake for five minutes more, until pale golden. Fill the case with the leek sauce, then pour the cheesy egg mix on top. Scatter on the parmesan and bake for 45 minutes, until golden.
• Leave to rest for at least 10 minutes before serving.
I am beyond excited to announce that I have partnered with Magimix for Season 8 of Crazy Sexy Food!
Magimix is a family owned business that has the amazing reputation as makers of quality kitchen appliances that are adored by chefs and home cooks alike.
I remember growing up and always seeing my mum's beloved Magimix on her counter top, and the utter ease of how she used it. With their 30-year motor guarantee these machines have always been built to last.
They continue to be relevant as ever in the busy kitchen and make fantastic food processors that make your food go further and reduce food wastage. They are a God-send when it comes to batch cooking and using up leftovers. I use my Magimix every day!
If you’re ready to step into the world of Magimix with a new food processor, blender, ice cream maker or any other bit of kit, then simply pop over to their website and use my exclusive code at check-out for a 15% discount. The code is MAGIMIXCSF.
Make it with Magimix.