Caerphilly Cheese And Caramelised Leek Tarts

CATEGORY	CUISINE	TAG	YIELD
Dairy		Starter	4	Servings

INGREDIENTS

225	g	Plain Flour
		A Pinch of Salt
100	g	Unsalted Butter
4	T	Water
		Filling
2	T	Butter
2	T	Olive Oil
5		Leeks, cleaned and cut
		into thin strips
3	T	Madeira Sherry
10	g	Caerphilly Cheese

INSTRUCTIONS

Sift the flour and salt into a large bowl, rub in the butter until it
resembles fine breadcrumbs and season with freshly ground black
pepper. Beat the egg with the milk and work into the mix to form a
dough. Wrap in cling film and leave to rest for at least 30 minutes.
Melt the butter and heat the oil in a large based frying pan over a
medium heat. Add the leeks and cook, stirring until soft. Reduce the
heat to low and cook, stirring occasionally, for 25 minutes or until
the leeks have caramelised. Stir in the Madeira and continue to cook,
stirring for 4 minutes or until soft. Put to one side. Roll out the
pastry to 4mm and use to line 6 x 3 inch flan tin, trim the edges and
prick the base. Refrigerate for 10 minutes. Preheat the oven to  180Â°c
/ 350Â°f . Line the pastry cases with greaseproof paper and  beans and
bake for 15 minutes, remove the greaseproof paper and beans  and return
to the oven for a further 10 minutes. Remove from the tins  and place
on a baking sheet. Preheat the grill to medium. Spoon the  leeks into
the pastry cases, season with salt, freshly ground black  pepper and
lots of freshly chopped parsley. Crumble the Caerphilly  cheese over
the top and put under the preheated grill for 2 minutes  or until the
cheese has melted. Serve hot with a fresh salad.  Converted by
MC_Buster.  NOTES : Chef:Amanda Grant  Converted by MM_Buster v2.0l.

A Message from our Provider:

“God specializes in surprise endings”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 675 Calories From Fat: 307 Total Fat: 34.9g Cholesterol: 69mg Sodium: 1068.2mg Potassium: 246.2mg Carbohydrates: 86.2g Fiber: 2.5g Sugar: <1g Protein: 5.9g

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Randy Smith