An old Dorset recipe which had almost died out until Michael Davies revived it! This delightful, slightly crumbly blue cheese has a pleasantly soft taste. Made from semi-skimmed milk, it's also low in fat.
As well as cut wedges, we can also offer a baby Blue Vinney ('mini Vinney'?). Emily Davies wraps and wax-seals miniature 500g truckles (see photo): a lovely present for someone.
Unpasteurised / Vegetarian
Blue Vinney, Leek and Pear Tart
Serves 4
Pre-Heat Oven to 190c/375f/Mark 6
Line and grease 8in (20cm) loose-bottom tin
Cooking time: 35 minutes
For the tart case:
175g plain flour
75g butter
1 egg yolk
Salt & pepper (optional)
For the filling:
1 small leek – thinly sliced
75g Dorset Blue Vinney
200ml single cream
2 egg yolks
15g butter
2 ripe pears – peeled, cored & quartered
Sift the flour (seasoned if you like) into a bowl and rub in the butter until it resembles breadcrumbs. In another bowl, mix the egg yolks with 2 tablespoons of water. Pour the egg mixture into the dry ingredients to make a firm dough. Knead gently until smooth, then wrap in cling film and chill in the fridge for 15 minutes.
Now the filling. Melt the butter and gently cook the chopped leeks until soft. Take off heat and cool. In a bowl, separate the eggs and mix the yolks with the cream. Peel and core the pears and cut lengthways into quarters.
Roll out the pastry on a floured surface and line the prepared tin. Prick the base with a fork and bake blind for 10 minutes. Take out of oven and cool for 5 minutes. Spread the leek mixture on the base, sprinkle crumbled Blue Vinney on leeks, gently pour the cream and egg mixture and finally arrange the pear slices on top.
Pop into oven, middle shelf, and cook for 35 minutes until the top is golden brown and the cream and egg mixture is springy to the touch. Serve warm with green salad.
