Tartlets are so versatile - you can fill them with almost any vegerables and cheese you have to hand. There seems to have been a bit of a proliferation of 'caramelised onion and goat's cheese' tarlets served up as the token vegetarian offering in recent years (which not everyone is fond of...although I'm quite partial to a homemade one made with caramelised red onions and thyme), but this shouldn't put you off! Mushrooms work particularly well with pastry, especially in a thick bechamel flavoured with tarragon, garlic and brandy (like the Crank's recipe for Mushroom Lattice Tart), as does asparagus at this time of year. Other favourites of mine as the weather starts to warm up are tomato with either dijon mustard and gruyere or soft goat's cheese and thyme or fresh peas and broad beans with feta. All of which are great serve hot, warm or cold as part of a picnic.
I have made this version using the leek and cheddar combination a few times recently after picking up some lovely farmhouse cheddar whilst on holiday in Dorset. They're perfect for lunch or a light Spring supper accompanied by some English asparagus - especially in this gloriously hot and sunny weather!
I have made this version using the leek and cheddar combination a few times recently after picking up some lovely farmhouse cheddar whilst on holiday in Dorset. They're perfect for lunch or a light Spring supper accompanied by some English asparagus - especially in this gloriously hot and sunny weather!
Ingredients
For the pastry:
60z plain flour
3oz butter
2-3floz cold water
a pinch of paprika (or cayenne) (optional)
a pinch of salt
For the filling:
2 medium leeks (trimmed, washed and sliced)
1 egg
5floz mixture of milk and double cream (or just milk if you prefer)
4oz mature cheddar cheese (grated)
1 - 2oz butter
1 tsp mustard
salt & pepper
Method
Firstly make the pastry. Mix the butter and flour together (either by hand using your fingertips or in a food processor) until they ressemble breadcrumbs, then add the paprika / cayenne (if using) and salt. Add the water a little at a time until the mixture forms a soft dough (taking care not to 'over-handle' the dough). You may need more or less water which is why it's best not to add it all in one go. Wrap the ball of dough in clingfilm and refridgerate for at least 20 minutes.
To make the filling, start by heating a large knob of butter (at least 1oz) in a heavy based pan over a low heat, then add the sliced leeks. Saute the leeks for around 10 minutes until softened but take care not to let them colour. In the meantime, beat the egg and add the milk and cream (or just milk), most of the grated cheese (keep a little to sprinkle on top of the tartlets), mustard a pinch of salt and plenty of freshly ground black pepper.
Remove the pastry from the fridge and roll out to line 4 greased fluted tarlet tins. Return the tins to the fridge for 10 minutes (or longer - they can be prepared in advance). Blind bake the pastry cases for around 15 minutes at approx 190 C (depending on your oven). To do this, line the pastry case with a piece of baking parchment and fill the parchment with baking beans (or rice or dried pulses). Then remove the parchment and baking beans and bake for another 5 minutes.
Divide the leeks between the part cooked tartlet pastry cases and then pour over the egg, milk and cheese mixture, taking care to make sure the cheese is equally divided between the tarlets. Sprinkle the remaining grated cheese on top and put back into the oven at approx 180 C (depending on your oven) for 10 - 12 minutes until set and golden.
To make the filling, start by heating a large knob of butter (at least 1oz) in a heavy based pan over a low heat, then add the sliced leeks. Saute the leeks for around 10 minutes until softened but take care not to let them colour. In the meantime, beat the egg and add the milk and cream (or just milk), most of the grated cheese (keep a little to sprinkle on top of the tartlets), mustard a pinch of salt and plenty of freshly ground black pepper.
Remove the pastry from the fridge and roll out to line 4 greased fluted tarlet tins. Return the tins to the fridge for 10 minutes (or longer - they can be prepared in advance). Blind bake the pastry cases for around 15 minutes at approx 190 C (depending on your oven). To do this, line the pastry case with a piece of baking parchment and fill the parchment with baking beans (or rice or dried pulses). Then remove the parchment and baking beans and bake for another 5 minutes.
Divide the leeks between the part cooked tartlet pastry cases and then pour over the egg, milk and cheese mixture, taking care to make sure the cheese is equally divided between the tarlets. Sprinkle the remaining grated cheese on top and put back into the oven at approx 180 C (depending on your oven) for 10 - 12 minutes until set and golden.
