A starter of leek and blue cheese tartlet with roasted tomatoes

Leek and Blue Cheese Tartlet with Roasted Tomatoes Recipe

35 Minutes
Serves: 2
Individual blue cheese, leek and mustard tartlets. Made with fried leeks and garlic, seasoned with mustard and chives and topped with blue cheese served with balsamic cherry tomatoes

Recipe Ingreds

Pastry

  • 40 grams butter
  • 80 grams plain flour
  • 1 tsp salt
  • 20 ml water

Tart

  • black pepper (to taste)
  • 50 grams blue cheese
  • 8 grams butter
  • 0.5 tsp Dijon mustard
  • 0.5 tbsp fresh chives
  • 1 cloves garlic
  • 3 leeks
  • 1 tsp olive oil
  • salt (to taste)
  • 1 tbsp honey
  • 50 grams cream cheese

Tomatoes

  • 1 tsp balsamic vinegar
  • 200 grams cherry tomatoes
  • 1 tbsp olive oil

Recipe with pictures Steps

Step 1

  • sieve together the flour and salt into a bowl
  • cut the butter into cubes
  • blend until the contents forms a crumb, by hand or using a food processor
  • if using a food processor empty the contents of the food processor into a large bowl

Step 2

  • add the water minimising mixing
  • form a ball and flatten
  • place the pastry ball in a plastic bag
  • place in the fridge to cool

Step 3

  • 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
  • prick the pastry cases
  • place in the fridge to cool
  • for 15 minutes

Step 4

  • add the flan cases to the oven
  • bake for 8 to 10 mins or till golden brown

Step 5

  • wash the leeks
  • slice the leeks
  • heat the frying pan with a little oil
  • add the butter
  • add the leeks to the frying pan
  • cook till soft

Step 6

  • peel and crush the garlic using the garlic crusher or chop finely
  • wash and chop the chives
  • Add the garlic and chives to the frying pan
  • cook for 2 minutes
  • Add the mustard and honey to the frying pan
  • cook for a minute or two
  • season with salt and pepper

Step 7

  • remove the tartlets from the oven
  • set a side

Step 8

  • Add the cream cheese to the leeks and stir
  • fill the pastry case 1/2 full with the leeks
  • crumble the cheese over the top
  • bake for 8 to 10 mins

Step 9

  • wash the cherry tomatoes and then slice in half
  • place the tomato halves on the baking tray with a half the olive oil mix the tomatoes in the oil
  • bake for 8 to 10 mins

Step 10

  • remove the tomatoes from the oven
  • mix the balsamic vinegar with the remaining oil
  • add to the tomatoes
  • return to the oven
  • bake for a minute or 2

Step 11

  • place the tomatoes on the plate

Step 12

  • remove the tarts from the oven
  • add the tart to the serving plate

Recipe Utensils

  • 1 baking tray
  • 2 chopping board
  • 1 food processor
  • 1 frying pan
  • 1 Garlic crusher
  • 2 individual flan dish
  • 3 large knife
  • 1 medium bowl
  • 1 plastic bags
  • 1 rolling pin
  • 1 sieve
  • 1 small bowl

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About our leek & blue cheese tartlets starter idea

These crisp tartlets make the perfect starters, each tartlet is filled with a combination of leeks and blue cheese flavoured with garlic, chives and mustard. The tart is served with oven roasted balsamic cherry tomatoes.

More tart starters

Cheese, pinenut and herb tart

Tomato, Saffron and Ricotta Tart

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