Sieve together the flour and salt
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
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.
Add the water minimising mixing, form a ball and flatten.
Place in the fridge to cool.
Set the oven to 180C 350F or gas mark 4
Lightly dust a clean work surface with flour, roll out the pastry into a circle to fit the flan dishes.
Fit pastry into flan dish, trim the pastry to fit the flan dish.
23 - 25 Minutes
Prick the pastry cases.
Place in the fridge to cool for 15 minutes.
Bake for 8 to 10 mins
wash and slice the leeks.
Heat a pan.
Add the butter and the leeks to the pan, cook till soft.
Wash and chop the chives then add to the pan.
Add the mustard to the pan, cook for 2 minutes. Season with salt and pepper.
8 - 10 Minutes
Fill the pastry case 1/4 full with leeks.
Crumble the cheese over the top, bake for 8 to 10 mins.
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.
1 - 2 Minutes
Mix the balsamic vinegar with the remaining oil.
Add to the tomatoes, bake for a minute or 2.
Remove the tomatoes from the oven
Remove the tarts from the oven.
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
- 1 Food Processor
- 1 Medium Bowl
- 1 Chopping Board
- 1 Large Knife
- 2 Individual Flan Dishes
- 1 Frying Pan
- 1 Rolling Pin
- 80 grams Plain Flour
- 1 pinch Salt
- 40 grams Butter
- 20 ml Water
- 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
- 200 grams Cherry Tomatoes
- 1 tbsp Olive Oil
- 1 tsp Balsamic Vinegar