Goat Cheese and Leek Tartlets with Walnut Pastry

It has been some time since I made these, but they went down well. Walnuts, leaks and goats cheese – a beautiful combination that sets each against the other. Warm tartlets set along side some rocket salad with slithers of parmesan and cubes of tomatoes, and a drizzle of pesto sauce – that is how to start a meal. It also, in the right amounts, leaves plenty of room for the main course. Now, I made these before the blog, so a picture will follow.

Ingredients

A quantity of walnut and parmesan pastry.

For the filling

  • 2 tbsp olive oil
  • 6 leeks, trimmed, very thinly sliced
  • 2 goats’ cheese, crusts trimmed off and cheese crumbled
  • 300 ml single cream
  • 2   large eggs
  • 2 large egg yolks
  • black pepper
  • grating nutmeg
  • 1 pinches salt

Preparation Method

  1. Make a quantity of the pastry then roll out and pat into the base and sides of small tartlet or flan dishes. Chill  for an hour or so, to give the pastry a chance to firm up. Preheat the oven to 180C/gas 4.
  2. Bake  for about 20-25 minutes, until the pastry is golden.
  3. Heat the oil in a frying pan and cook the finely sliced leeks for about 10 minutes, until soft but not coloured. Scoop them out of the pan with a slotted spoon and spoon over the base of the cooked pastry flan or tartlet dishes.
  4. Cut the crusts off the goats’ cheese, roughly crumble the cheese, and scatter it over the leeks.
  5. Combine the cream, eggs and yolks together and whisk until blended. Season with pepper, nutmeg, and a tiny pinch of salt. Pour this savoury custard over the cheese and leeks.
  6. Bake the flan for about 20 minutes, until the filling is just set. Serve warm.
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About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour - and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.
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4 Responses to Goat Cheese and Leek Tartlets with Walnut Pastry

  1. Pingback: Rocket Salad Arugula | Landscaping - Gardening

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  3. Pingback: Put a little pastry into your life | mmm mushrooms

  4. Pingback: Wild Arugula | Landscaping - Gardening

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