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Charred Leek and Goats Cheese Tartlets Recipe

Leeks are one of the famous Welsh Emblems and is also a lovely ingredient to many Welsh and non-Welsh Family Dishes. This is Recipe is one of our Family’s Favourites, but we can’t take the credit for it at all, we found it in the latest Tesco Magazine and we just had to share it with you

This is an easy to make and cheap vegetarian dish your family will love. It is for Charred Leek and Goats Cheese Tartlets and this recipe is to serve six.

 

Ingredients

  • 6 Sheets from a 250g pack filo pastry
  • 50g Butter, melted
  • 2 large Leeks, trimmed with base left intact
  • 1 tbsp Olive Oil
  • 125g Pack of Soft Goats Cheese
  • 100g Half-Fat Crème Fraiche
  • 2 Eggs
  • 1 tbsp Chopped Fresh Thyme Leaves

For Side Salad

  • 1 Red Onion
  • ½ Lemon, Juiced
  • 1 tbsp Sumac or Paprika
  • 20g Fresh Flat- Leaf Parsley, stalks discarded, leaves roughly chopped
  • 80g Pack Pomegranate seeds

 

LATEST NEWS Charred Leek and Goats Cheese Tartlets Recipe in article

Method

  1. Preheat the oven to Gas Mark 6 / 200°C Fan 180°C
  2. Brush 6 filo sheets with the melted butter, then cut each one into 4 squares. Layer 4 squares each into 6 9-10cm individual tart tins. Prick the bottom of each pastry case to keep it from puffing up while cooking. Place the tins on a baking sheet and bake for 8 minutes. Remove and set aside to cool a little.
  3. Heat a griddle pan over a high heat. Slice each Leek into 6 long pieces and drizzle with oil, season and griddle for 1 – 2 minutes until marks appear on both sides.
  4. Reduce the over temperature to Gas Mark 4 / 180°C Fan 160°C
  5. Mix the goat’s cheese, crème fraiche, eggs, thyme and some seasoning in a bowl and then pour mix into the filo cases. Top each tart with Leek, twisted into a circle, then bake for 15 minutes until set
  6. Make the side salad by mixing the red onion with the lemon juice and sumac or paprika. Add a pinch of salt, set aside for 10 minutes. Stir in the parsley and pomegranate seeds just before you serve.
  7. Serve the tartlets warm or at room temperature with the salad.

 

To be honest we have served this with a salad that’s slightly different without the pomegranate as well as with some baby potatoes with garlic butter drizzled over them as this is what our family prefers. But thanks again for a Fab recipe Tesco’s

 

 

 

 

 

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