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Leek tartlets

You'll need

  •  
  • Pastry
  • 250 gm
  • butter, diced
  • 550 gm
  • flour
  • 1 tsp
  • salt
  • 110 ml
  • water
  •  
  • Filling
  • 2
  • leeks, white and light green part only, washed, sliced and sautéed in clarified butter (see note)
  • 100 gm
  • Gruyère or Gouda cheese, cut into tiny cubes
  •  
  • Quiche mixture
  • 3
  • eggs
  • 200 ml
  • milk
  • 120 ml
  • pouring cream
  • 2-3 pinches
  • salt
  • 1 pinch
  • paprika
  • 3 tbsp
  • roughly chopped flat-leaf parsley
  • ½ cup
  • parmesan, finely grated
  • 2 tbsp
  • picked thyme
  • 1 pinch
  • ground white pepper

Method

  • 01
  • Preheat oven to 170C. Place butter, flour and salt into a food processor and pulse until mixture resembles breadcrumbs. Add water and pulse further until pastry has become a ball. Remove pastry and knead mixture on a floured bench until it’s smooth. Wrap in plastic wrap and rest in the refrigerator for 1 hour.
  • 02
  • After chilling, roll pastry to 3mm-thick and line 8 quiche shells or 1 large quiche form with pastry, avoid cutting the pastry and allow a little excess to overhang. Fill pastry shells with baking weights and blind bake until almost fully cooked, about 15 minutes.
  • 03
  • Whisk quiche mixture together, season well and allow to sit for 10 minutes. Add leek and cheese to each pastry shell and pour quiche mixture over the top. Bake until set and golden, about 20 minutes.

Note For clarified butter, melt cold cubed butter, pour into a jug, stand, skim surface then pour off clear butter and reserve, discarding the milk fat.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2006

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