Stilton, Apple & Leek Tart with a Spiced Whole-Wheat Crust

Serve this tart with beer or hard cider to underscore the apples or with a semi-dry Chenin Blanc. Add a robust green salad tossed in a malt vinegar dressing to make a brewpub-style lunch. Be sure to sift the flours before measuring. Quantities for flour and butter are given by weight (ounces) and by volume (cups or tablespoons); use either measurement.

For the tart shell

•  6 oz. (1-1/2 cups) sifted unbleached all-purpose flour
• 2 oz. (1/2 cup) sifted whole-wheat flour
• 1 tsp. ground coriander
• 1/4 tsp. ground mace
• Pinch cayenne
• 1 tsp. coarse salt
• 1/4 lb. (8 Tbs.) unsalted butter, cut into bits and chilled
• 4 to 6 Tbs. ice water

For the filling:

• 1 medium leek (about 1/4 lb.)
• 1 Tbs. unsalted butter
• 1 medium apple (Fuji or other sweet and-tart variety), unpeeled, cored, and cut into 1/4-inch cubes
• 3 large eggs
• 1 cup half-and-half or light cream
• 1/2 tsp. coarse salt
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. grated nutmeg
• 8 oz. Stilton, trimmed of any rind and crumbled

Make the tart shell:

In a medium mixing bowl, stir together the two flours, coriander, mace, cayenne, and salt. By hand or using a food processor, cut the butter into the flour mixture until the butter bits resemble oatmeal. Mix in just enough ice water to form a ball of dough (be sparing). Gently flatten the dough into a smooth disk about 1-1/2 inches thick. Roll the dough on a lightly floured surface into a round about 1/8 inch thick. Drape the dough over the rolling pin and lift it over a-10- or 11-inch fluted tart pan with a removable bottom. Unroll it loosely over the pan and gently press the dough into the pan without stretching it. Trim any excess dough from the rim of the pan. Cover in-plastic and chill for at least 1 hour.

Heat the oven to 400ºF. Fit a piece of heavy-duty aluminum foil over the dough and fill it with dried beans or pie weights. Bake until the dough is cooked through but not yet browned, 20 to 25 min. Remove the foil and weights and bake until the dough is evenly and lightly browned, about another 10 min. Remove from the oven and let cool.

Make the filling:

Cut off and discard the dark green top and the root end of the leek. Split the leek lengthwise into quarters and then cut crosswise into squares. Soak in a large bowl of cold water, swishing to loosen the dirt. Remove the leeks from the water using a skimmer or slotted spoon and drain.

Heat the butter in a medium skillet; add the leeks and apples. Cook over medium heat, stirring, until the leeks are brightly colored and the apples are softened, about 5 min. Remove from the heat and let cool.

Lightly beat together the eggs, halfand- half, salt, pepper, and nutmeg.

Fill and bake the tart:

Heat the oven to 300ºF. Cover the underside and edges of the tart pan with heavy-duty foil to prevent leaks and put the pan on a baking sheet. Distribute the leeks and apples evenly over the tart shell. Sprinkle the crumbled Stilton between the apples and leeks. Pour the custard over the top. Bake until the custard has just set in the middle, about 45 min. Let cool to room temperature before serving.