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22 August 2014,15:02 by
D.Sumithra

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LEEK AND ONION TARTLETS

Serves :
6

Preparation Time :
40 minutes

Cooking Time :
1 hour

Preparation Method :

  • To make the pastry, sift the flour into a bowl and add the butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
  • Make a well in the flour mixture. Beat together the egg yolk, water and salt. Pour into the well and mix lightly to form a stiff dough. Form into a flattened ball. Wrap and chill for 30 minutes.
  • Butter six 10cm/4in tartlet tins. On a lightly floured surface, roll out the dough until 3mm/y8in thick then, using a 12.5cm/5in cutter, cut as many rounds as possible.
  • Gently ease the rounds into the tins, pressing the pastry firmly into the base and sides. Reroll the trimmings and line the remaining tins. Prick the bases and chill for 30 minutes.
  • Preheat the oven to 190°C/375°F/ Gas 5. Line the pastry cases with foil and fill with baking beans. Place them on a baking sheet and bake for 10 minutes until golden at the edges.
  • Remove the foil and beans, and bake for 2 minutes until the bases appear dry. Transfer to a wire rack to cool. Reduce the oven temperature to 180°C/350°F/Gas 4.
  • In a large frying pan, melt the butter over a medium heat, then add the onion and thyme, and cook for 3-5 minutes until the onion is just softened, stirring frequently.
  • Add the leeks and cook for 10 minutes until they are soft and tender. Divide the mixture among the pastry cases and sprinkle each with cheese, dividing it evenly.
  •  In a medium bowl, beat the eggs, cream, nutmeg and salt and pepper. Place the pastry cases on a baking sheet and pour on the egg mixture.
  • Bake for 20 minutes until set and golden. Transfer the tartlets to a wire rack to cool slightly, then remove them from the tins and serve warm or at room temperature with salad leaves.

INGREDIENTS

  • 3 tablespoon butter, plus extra for greasing
  • 2 onion, thinly sliced
  • 1 teaspoon dried thyme
  • 500 grams leeks, thinly sliced
  • 100 grams Gruyere cheese, grated
  • 5 eggs
  • 400 ml single cream
  • Pinch of freshly grated nutmeg
  • Salt and ground black pepper
  • Mixed salad leaves, to serve

For the pastry

  • 250 grams plain flour
  • 7 tablespoon cold butter
  • 2 egg yolk
  • 5 tablespoon cold water
  • 1 teaspoon salt

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