Ingredients
PASTRY
6 ounces gluten, free flour mix
1 ounce butter
1 ounce lard
1 egg
1 -2 tablespoon cold water
1/4 teaspoon salt
1/4 teaspoon xanthan gum
FILLING
1 ounce butter
1 teaspoon English mustard
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Make the pastry by sifting the flour mix, xanthan and salt into a bowl, rub in the fats. When the mixture resembles breadcrumbs add beaten egg and water bring together into dough. (Add water 1 tablespoon at a time, if dough becomes too wet compensate by adding a touch more flour mix.). Wrap in cling film and chill for 30 minutes. Preheat oven to 190c 375f. Grease and lightly flour 6 4" tartlet tins. Roll pastry dough until 1/8" thick and cut 6 rounds of pastry using a 5" cutter. Carefully line the tins, repairing any gaps or holes with scraps of leftover pastry, prick the pastry several times with a fork and return to the fridge to chill for a further 15 minutes. Line the tins with parchment paper and baking beans and bake for 6-8 mins after which time remove the beans and parchment paper and return to the oven for a further 2mins, set aside. Reduce the oven to 180c 350f. Over a medium heat cook the onion in the 1oz butter until just soft, add the leeks and thyme, continue to cook until soft and tender. Divide leek mixture between flans. In a large bowl mix eggs, cream, seasoning and mustard together and pour over leek mixture. Divide cheese between tarts. Bake for 15 mins or until set. Serve warm or cold.
RecipeNLG
Gathered
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Individual tartlet pans for petite tarts, mini quiches