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


  • 225g Shortcrust Pastry


  • 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


  1. Chill the pastry whilst preparing the filling.
  2. Fry the onion in the oil until soft but not coloured.
  3. Add the garlic, leeks and margarine and continue to cook until 5 -6 mins until the leeks are soft.
  4. Cool a little then drain thoroughly in a sieve.
  5. Beat the egg and cream together, season with salt pepper and allspice.
  6. Roll out pastry and use to line 4 -5 tartlet tins.
  7. Divide the leeks and onion between the pastry cases and spoon the egg mixture over each.
  8. 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
  9. Serve hot or cold

From the Home and Country Cookbook by Rosemary Wadey published by WI Books in 1991
ISBN 0947990 75 5