Mushroom, Leek and Stilton Tart

Mushroom, Leek and Stilton Tart

1 sheet frozen ready rolled puff pastry, defrosted

2 tbsp. whole grain mustard

1 leek [good size] thinly sliced

200g chestnut mushrooms, sliced

1 tbsp. olive oil

2 heaped tbsp. chopped flat leaf parsley

1 tbsp. milk

100g Stilton, broken into small pieces

Heat oven to 180C. Unroll pastry and place on a baking tray to suit. Score a 1cm border in from the edges, prick inside the score lines with a fork and spread a thin layer of mustard within the border. Fry the leek and mushrooms in the oil for about 2 – 3 minutes. Season, add the parsley and spread the mixture over the mustard. Brush the border with milk. Cook for 10 – 12 minutes, remove from oven, dot over the Stilton and cook for a further 10 minutes. Serve with buttered baby new potatoes and green round beans.