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.
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
- 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.
- Bake for about 20-25 minutes, until the pastry is golden.
- 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.
- Cut the crusts off the goats’ cheese, roughly crumble the cheese, and scatter it over the leeks.
- 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.
- Bake the flan for about 20 minutes, until the filling is just set. Serve warm.