Little Welsh cheddar cheese tartlets
These little cheese tartlets are packed with strong Welsh Cheddar and tasty leeks, bringing a flavour of Wales to the lunch table.
For the pastry
- 75g/2¾oz butter, cut into pieces, plus extra for greasing
- 150g/5½oz wholegrain spelt flour, plus extra for dusting
- ½ tsp sea salt
For the filling
- knob of butter
- 1 large leek, thinly sliced
- 3 garlic cloves, crushed
- 350g/12oz strong Welsh cheddar, grated
- sea salt and freshly ground black pepper
Preheat the oven to 180C/160C Fan/Gas 4. Grease four individual tartlet tins with butter and dust lightly with flour.
For the pastry, place the butter, flour, salt and 50ml/1¾fl oz water into a food processor. Process for 20 seconds, or until a dough comes together (take care not to over process the dough as it will make the pastry tough). Remove the dough from the bowl and form into a sausage shape. If time allows, wrap in cling film and chill in the fridge for 30 minutes.
Roll the pastry out on a lightly floured surface to a thickness of 5mm/¼in. Line the prepared tartlet tins with the pastry. Prick each pastry base with a fork, add baking beans and blind bake for approximately 10 minutes.
For the filling, place the butter in a frying pan over a medium heat. Sauté the leek and garlic in the pan for 5 minutes, or until softened. Season with salt and pepper to taste. Spoon the leek and garlic into the pastry cases and top each evenly with the Cheddar. Return to the oven for approximately 5–8 minutes, or until browned.
Serve the tartlets immediately with a side salad and chutney.
This dish can be made largely in advance by preparing up to the final baking stage and storing them in the fridge. The tartlets can then be baked when ready to serve.
The tartlet cases can be made in advance and frozen.
Leeks and garlic can be sautéed in advance and kept in the fridge.