Wicklewood’S Individual Cheese And Leek Tartlets (Gluten F
- PASTRY
- 6 ounces gluten, free flour mix
- 1 ounce butter
- 1 ounce lard
- 1 egg
- 1 -2 tablespoon cold water
- 1/4 teaspoon salt
- 1/4 teaspoon xanthan gum
- FILLING
- 1 ounce butter
- 1 teaspoon English mustard
- 1 onion, thinly sliced
- 1 teaspoon. dried thyme
- 1 lb leek, thinly sliced
- 3 ounces medium cheddar, grated
- 3 eggs
- 1/2 pint single cream
- seasoning
- Make the pastry by sifting the flour mix, xanthan and salt into a bowl, rub in the fats.
- When the mixture resembles breadcrumbs add beaten egg and water bring together into dough. (Add water 1 tablespoon at a time, if dough becomes too wet compensate by adding a touch more flour mix.).
- Wrap in cling film and chill for 30 minutes.
- Preheat oven to 190c 375f.
- Grease and lightly flour 6 4" tartlet tins.
- Roll pastry dough until 1/8" thick and cut 6 rounds of pastry using a 5" cutter.
- Carefully line the tins, repairing any gaps or holes with scraps of leftover pastry, prick the pastry several times with a fork and return to the fridge to chill for a further 15 minutes.
- Line the tins with parchment paper and baking beans and bake for 6-8 mins after which time remove the beans and parchment paper and return to the oven for a further 2mins, set aside.
- Reduce the oven to 180c 350f.
- Over a medium heat cook the onion in the 1oz butter until just soft, add the leeks and thyme, continue to cook until soft and tender.
- Divide leek mixture between flans.
- In a large bowl mix eggs, cream, seasoning and mustard together and pour over leek mixture.
- Divide cheese between tarts.
- Bake for 15 mins or until set.
- Serve warm or cold.
flour, butter, lard, egg, cold water, salt, xanthan gum, filling, butter, english mustard, onion, thyme, cheddar, eggs, cream, seasoning
Taken from www.food.com/recipe/wicklewood-rsquo-s-individual-cheese-and-leek-tartlets-gluten-f-439061 (may not work)