- Prep time 30mins
- Cook time 40-45 mins
- Serves 4
Ingredients
For the pastry:
- 200g plain flour, plus extra to dust
- 100g cold salted butter, cubed
- 1 egg yolk, beaten
- 4 tbsp ice cold water
For the filling:
- 25g butter
- 1 medium leek, washed and finely sliced
- 125g soft goat’s cheese
- 300ml single cream
- 2 medium eggs, beaten
- Cracked black pepper
- Anglesey Sea Salt / Halen Môn (PDO)
Leeks and goat’s cheese is a marriage made in heaven. Baked together with cream and eggs in a rich buttery pastry case they make a fabulous light lunch or starter. Serve with mixed salad leaves dressed in olive oil and lemon juice.
Method
- Preheat the oven to 200ºC / 180ºC fan / Gas 6.
- Make the pastry by whizzing the flour and butter in a food processor until it resembles fine breadcrumbs.
- Add the egg yolk and cold water sparingly. Pulse until the dough just starts coming together. You may not need all the water. Tip out pastry, bring together into a ball, wrap in cling film and chill for 30 minutes.
- Remove the pastry from the fridge. Roll out thinly and use to line 4 x 10cm loose bottomed fluted tart tins. Line with non-stick baking parchment and fill with baking beans.
- Bake for 10 minutes. Remove the baking beans and paper and bake for a further 5 minutes.
- Reduce the oven temperature to 180ºC / 160ºC fan / Gas 4.
- Melt the butter in a frying pan and gently cook the leeks until soft. Season with salt and black pepper.
- Divide the leeks and goat’s cheese between the 4 tartlet cases.
- Beat the cream and eggs together, season and pour into the tartlet cases.
- Bake for 20-25 minutes until set and golden. Transfer to a wire tray and cool. Serve at room temperature.