Leek and Stilton Tart with Maple and Wilted Rainbow Chard

For the tarts

• 2 puff pastry tart cases
• 100 g blue Stilton, plus extra to garnish
• 1 leek, diced and blanched
• 100 g butter
• 80 g plain flour
• 500 ml milk
• 3 egg yolks
• dark pure Canadian maple syrup, for the filling and drizzling
• salt and pepper

For the wilted rainbow chard

• 1 bunch rainbow chard
• butter
• salt and pepper

Make the leek and Stilton filling

1. Wash the leek, cut into 1 cm dice, then blanch in salted boiling water until just tender. Drain well and set aside.
2. Melt the butter in a saucepan, then stir in the flour to make a roux. Cook for a minute or two, then slowly whisk in the warmed milk until you have a smooth, cream-like consistency.
3. Season with salt and pepper, then whisk in some crumbled Stilton and the egg yolks off the heat.
4. Stir through the blanched leeks and a splash of maple syrup, then pour the mixture into the puff pastry tart cases.

Cook the chard

1. Roughly chop the rainbow chard.
2. Wilt the chard in a little butter in a frying pan, seasoning with salt and pepper.
3. Once cooked, transfer to a draining tray or plate lined with kitchen paper and keep warm for serving.

Bake, glaze and serve

1. Bake the filled tarts for about 5 minutes in a hot oven until the filling is just set, then place under a hot grill to colour the top.
2. To plate, place a bed of wilted rainbow chard on each plate, sit a tart on top, then garnish with extra crumbled Stilton and a drizzle of dark maple syrup.