Pastry
Tart
Tomatoes
Make the pastry by sieving the flour and salt into a bowl and the cubed butter and rub together to make fine breadcrumbs add the water and mix to form a ball, place in a plastic bag and rest in the fridge. Roll the pastry and line the tartlet tins, rest again for 10 minutes and then bake for 10 minutes till golden brown. Cook the sliced leeks in butter till soft, add the garlic and chives cook for a minute or two and then add the honey and mustard. Add the leek mixture to the tartlets and crumble over the blue cheese, bake for 8 to 10 minutes. Serve with oven roasted balsamic cherry tomatoes.
These tarts are perfect as a starter all year round for any dinner party, the tarts go well with a chicken main course or for a vegetarian dinner party it would go well with a ben main course. The tartlets also make a delicious main course for a lunch or brunch get together.
These crisp leek and blue cheese tartlets make the perfect starters, each tartlet is filled with a combination of leeks and blue cheese flavoured with garlic, chives and mustard. The star of this recipe is the crumble of blue cheese that finishes the tarts perfectly, along with the roasted tomatoes served with them