Leek and Onion Tartlets
Simple to make and so versatile!
Ideal as a starter with salad or for a packed lunch or picnic as well as making a very good vegetarian meal
Serves: 4 - 5 individual tartlets 11cm or 1 large 23cm flan
Ingredients
- 225g Shortcrust Pastry
Filling
- 1 Large Onion, thinly sliced
- 1 clove Garlic, crushed
- 2 tbsp Oil
- 450g Leeks, trimmed and thinly sliced
- 50g Margarine or Butter
- 1 Egg,
- 150ml Single Cream or Milk/Yoghurt
- Salt and Pepper
- Good pinch Allspice
- 50g vegetarian cheddar cheese or vegetarian Caerphilly cheese, finely grated
Method
- Chill the pastry whilst preparing the filling.
- Fry the onion in the oil until soft but not coloured.
- Add the garlic, leeks and margarine and continue to cook until 5 -6 mins until the leeks are soft.
- Cool a little then drain thoroughly in a sieve.
- Beat the egg and cream together, season with salt pepper and allspice.
- Roll out pastry and use to line 4 -5 tartlet tins.
- Divide the leeks and onion between the pastry cases and spoon the egg mixture over each.
- Sprinkle with cheese and cook at 200C, Gas Mark 6 for 20 mins. Reduce to 180C Gas Mark 4 for a further 15 - 20 mins until brown and firm
- Serve hot or cold
From the Home and Country Cookbook by Rosemary Wadey published by WI Books in 1991
ISBN 0947990 75 5