LEEK & BLUE CHEESE TARTLETS

Country Style - - COUNTRY COOK -

Makes 4

The sweet, mild flavour of slow-cooked leek bal­ances the sharp acid­ity of blue cheese with a rounded, but­tery taste. Marry this de­lec­ta­ble duo with the crumbly tex­ture of warm but­ter puff pas­try and you’ve prac­ti­cally got all the plan­ets aligned and the an­gels singing. 100g but­ter, chopped 2 medium leeks, pale sec­tion only, halved length­ways, washed, thinly sliced 2 gar­lic cloves, peeled, crushed 200g good-qual­ity blue cheese, crum­bled 3 eggs 300ml pure cream rocket leaves and to­mato chut­ney, to serve

BUTTERPUFFPASTRY

1½ cups plain flour pinch of salt 100g chilled buttt­ter, chopped ⅓ cup sour cream or nat­u­ral yo­ghurt To make pas­try, com­bine flflour and salt in a large bowl. Us­ing your fifin­ger­tips, rub but­ter into flflour un­til mix­ture re­sem­bles fifine bread­crumbs. Add sour cream and bring mix­ture to­gether with your hands. Shape into a disc. Wrap in plas­tic wrap. Re­frig­er­ate for 30 min­utes. Pre­heat oven to 180°C. Grease four 10cm-round tart pans with re­mov­able bases. Di­vide dough into 4 por­tions. Roll out 1 por­tion be­tween 2 sheets of bak­ing pa­per un­til 3mm thick. Line a pan with pas­try and trim ex­cess. Prick pas­try base with a fork. Re­peat with re­main­ing dough por­tions. Place pans on a bak­ing tray in re­frig­er­a­tor for 30 min­utes to rest. Line pas­try cases with bak­ing pa­per and fi­fill with pas­try weights. Bake for 15 min­utes. Re­move pa­per and weights. Bake for 10–15 min­utes or un­til pas­try is golden. Cool in pans. Mean­while, melt but­ter in a fry­ing pan over a medium heat. Re­duce heat to low. Cook leek and gar­lic for 20 min­utes or un­til translu­cent. Cool. Spoon leek mix­ture among pas­try cases. Top with blue cheese. Whisk eggs and cream in a jug. Sea­son. Pour egg mix­ture among pas­try cases. Bake for 20–25 min­utes or un­til set. Stand for 5 min­utes. Re­move from pans. Serve with rocket and to­mato chut­ney.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.