45 Minutes
Leek and Blue Cheese Tartlet

Leek and Blue Cheese Tartlet with Roasted Tomatoes and Salad

A short crust pastry tart with fried leeks and garlic, seasoned with mustard and chives and topped with blue cheese served with balsamic cherry tomatoes

How it's doneDirections

Step 1

Sieve together the flour and salt

Step 2

Cut the butter into cubes.

Blend until the contents forms a crumb, by hand or using a food processor.

Empty the contents of the food processor into a large bowl.

Step 3

Add the water minimising mixing, form a ball and flatten.

Place in the fridge to cool.

Step 4

Set the oven to 180C 350F or gas mark 4

Step 5

Lightly dust a clean work surface with flour, roll out the pastry into a circle to fit the flan dishes.

Step 6

Fit pastry into flan dish, trim the pastry to fit the flan dish.

Step 7

23 - 25 Minutes

Prick the pastry cases.

Place in the fridge to cool for 15 minutes.

Bake for 8 to 10 mins

Step 8

wash and slice the leeks.

Step 9

Heat a pan.

Add the butter and the leeks to the pan, cook till soft.

Step 10

Wash and chop the chives then add to the pan.

Step 11

2 Minutes

Add the mustard to the pan, cook for 2 minutes. Season with salt and pepper.

Step 12

8 - 10 Minutes

Fill the pastry case 1/4 full with leeks.

Crumble the cheese over the top, bake for 8 to 10 mins.

Step 13

8 - 10 Minutes

Wash the cherry tomatoes and then slice in half.

Place the tomato halves on the baking tray with a tbsp of olive oil mix the tomatoes in the oil, bake for 8 to 10 mins.

Step 14

1 - 2 Minutes

Mix the balsamic vinegar with the remaining oil.

Add to the tomatoes, bake for a minute or 2.

Step 15

Remove the tomatoes from the oven

Step 16

Remove the tarts from the oven.

Step 17

Place the tomatoes on the plate.

Add the tart

This recipe os from the recipe book Paradiso by Dennis Cotter http://www.deniscotter.com/

What you needIngredients

Servings 2
Utensils
  • 1 Food Processor
  • 1 Medium Bowl
  • 1 Chopping Board
  • 1 Large Knife
  • 2 Individual Flan Dishes
  • 1 Frying Pan
  • 1 Rolling Pin
Pastry
  • 80 grams Plain Flour
  • 1 pinch Salt
  • 40 grams Butter
  • 20 ml Water
Tart
  • 1 tsp Olive Oil
  • 200 grams Leeks
  • 1 Garlic Clove
  • 1/2 tbsp Butter
  • 1/2 tsp Dijon Mustard
  • 1/2 tbsp Blue Cheese
  • 50 grams Blue Cheese
  • Salt - to taste
  • Black Pepper - to taste
Tomatoes
  • 200 grams Cherry Tomatoes
  • 1 tbsp Olive Oil
  • 1 tsp Balsamic Vinegar

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