Leek & Onion Tartlet

1 hour min
1 hour min
25g Buttercup
1 onion
½ tsp dried thyme
450g leeks, thinly sliced
50g Gruyere or Emmental cheese, grated
3 Eggs
300ml single cream
A pinch of nutmeg, grated
A pinch of salt
A pinch of black pepper
Mixed salad leaves, to serve
175g plain flour
75g Buttercup
1 egg yolk
30 – 45ml cold water
2.5ml salt
1. To make the pastry, sift the flour into a bowl and add the butter. Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Make a well in the center of the mixture

2. Beat together the egg yolk, water and salt, pour into the well, combine the flour and liquid until it begins to stick together. Form into a ball. Wrap and chill for 30 minutes

3. Butter the tartlet tins. On a lightly floured surface, roll out the dough until 3mm then cut as many rounds as possible. Gently ease the round dough into the tin, pressing the pastry firmly into the base and sides. Re-roll the trimmings and line the remaining tins. Prick the base all over and chill in the fridge for 30 minutes.

4. Preheat oven to 190°C. Line the pastry cases with foils and fill with baking beans. Place on a baking sheet and bake for 6-8 minutes until it turns golden at the edges. Remove the foil and beans and bake for another 2 minutes until the base appears dry. Transfer to a wire rack to cool off. Reduce the oven temperature to 180°C.

5. Using a large frying pan, melt the butter over a medium heat, then add the onion and thyme and cook for 3-5 minutes until the onions had softened, stirring frequently. Add the thinly sliced leeks and cook for 10- 12 minutes until they are soft and tender. Make sure to stir it occasionally.

6. Using a medium bowl, beat the eggs, cream, nutmeg, salt and pepper. Place the pastry cases on a baking sheet and pour in the egg mixture. Bake for 15 – 20 minutes until set and golden. Transfer the tartlets to a wire rack to let it cool slightly, then remove them from the tins and serve it warm or at room temperature with salad leaves.