How to Make Leek and Roquefort Tartlets
- 175g plain flour
- 1⁄4 tsp salt
- 1 tsp English mustard powder
- 75g butter, cut into small pieces
- 50g Parmesan
- 1 egg, beaten
- a knob of butter
- 1 large leek, trimmed, washed and finely sliced
- 100g Roquefort, crumbled
- large handful of fresh parsley, chopped
- 2 eggs
- 300ml single cream
- Pinch of nutmeg
- salt and pepper
- First make the pastry. Measure the flour, salt, mustard and butter into a bowl, and rub in until the mixture resembles fine breadcrumbs. Add the Parmesan and beaten egg and mix again until it all comes together. Chill for 30 minutes wrapped in clingfilm.
- For the filling, heat the butter in a pan and add the sliced leek. Cover and cook over a low heat for about 15 minutes to soften. Return to a high heat to get rid of any excess liquid.
- Preheat the oven to 200°C.
- Roll the pastry out thinly on a lightly floured surface and, using a cutter, cut into eight discs. Use these to line two Yorkshire pudding trays.
- Bake the pastry blind in the preheated oven for 15 minutes, removing the paper and beans for the last 5 minutes.
- Reduce the temperature to 180°C.
- Divide the cooled leek between the pastry-lined Yorkshire pudding tins, and top with Roquefort and chopped parsley.
- Beat the eggs and add the cream, nutmeg and some seasoning. Carefully pour the egg and cream mixture into the tartlets.
- Bake in the reduced-temperature oven for 15–20 minutes until the filling is set and beginning to colour.
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