Recipe - leek and cheddar tartlets


People are always impressed when you make your own pastry, so prepare to wow your friends with our leek and cheddar tartlets! They take 1 hour 40 minutes to make and cost only £1.25 per serving. 



For the pastry

150g plain flour

1tsp mustard powder

Pinch of salt

100g unsalted butter

For the filling

30g butter

2 medium leeks, sliced

1tsp caster sugar

1tbsp fresh thyme, finely chopped

100g mature Cheddar cheese, grated

2 large eggs

100ml creme fraiche


Makes: 4

Prep time: 20 mins

Cook and chilling time: 1hr 20mins

Cost per serving: £1.25



1. For the pastry, tip the flour, mustard, salt and butter into a food processor and whizz until the mixture resembles breadcrumbs. Add 1-2tbsp water and whizz again until the mixture starts to bind together to form a dough. Divide the dough into four and roll each portion out to line four 12cm loose-based tins. Chill for 30 mins.

2. Heat the oven to 200°C/Gas 6. Line each pastry case with greaseproof paper and fill with baking beans. Bake blind for 12 mins. Remove the beans and paper and return to the oven for  further 5 mins. Remove from the oven to cool. Reduce the oven temperature to 180°C/Gas 4.

3. For the filling, melt the butter in a frying pan and add the leeks and sugar and cook over a medium heat for 5-10 mins until the leeks are soft. Add the thyme and season.

4. Place the tart tins on a baking sheet. Divide the leek mixture between the pastry cases and top with the grated cheese. Beat together the eggs and creme fraiche, then pour the mixture into the pastry cases. Bake for 20-30 mins, or until the filling has just set and the tops are starting to turn golden. Remove from the oven and leave to cool in the tins for a few minutes before transferring to a wire rack.

Still a bit peckish? Enjoy a chocolate and orange tart