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Welsh Leek Tarts


St David’s Day

The Welsh are brilliant at lots of things, singing, rugby and cheese making to name a few, and they have a long history of brewing great beer. As the national emblem of Wales is the leek we couldn’t resist combining the cheese and the leeks and join in the celebrations with a tart. It’s an easy recipe made in one of our solid Chicago Metallic tins. They are easy to clean and very robust, which is exactly what you want form a pie tin. For a complete Welsh experience we suggest eating it whilst singing and watching the rugby, with a pint of beer.

Welsh Leek Tarts Makes 6 Prep time 10 minutes Cooking time 18 minutes Suitable for freezing? Yes

Ingredients: For the pastry:

  • 275g flour
  • ½ tsp salt
  • 125g chilled unsalted butter, cut into small cubes
  • 1 to 2 tbsp ice water
  • 40ml double cream
  • 200ml milk
  • 3 Free range eggs
  • 120g grated Welsh Caerphilly cheese
  • 6 small leeks, halved
  • Salt and freshly ground black pepper, to taste
  • Freshly grated nutmeg, to taste

 

tarts2Directions: To make the pastry, put the flour salt and butter and rub together until the mixture resembles pea-size crumbs. Add the ice water a tablespoon at a time until the dough begins to come together. Transfer your dough to a lightly floured surface and shape into a 5-inch disks. Wrap with cling film and refrigerate for at least 30 minutes or as long as overnight.

Pop your rack in the lower third of the oven and preheat to 160C.

On a lightly floured surface, divide the dough into 6 and form into balls. Roll out each into a 6-inch rounds. Press each one into the tray. Using a fork, prick the dough in several places. Freeze the tray for 15 minutes.

Meanwhile, make the filling: in a bowl, whisk together the cream, milk, eggs, cheese, leeks, salt, black pepper, nutmeg. Bake until the filling is set and puffed and the crust is golden brown, 15 to 20 minutes. Allow to cool for 5 minutes before serving.

Note: Cutting pastry on to circles means that there is leftover pastry. Don’t throw it away but instead cut the leftovers into strips, twist, brush with a little egg and milk, sprinkle with some cheese. Dust with some paprika and bake on a greased baking tray for 10 – 12 minutes in the same oven as the pies for some great cheese snacks.

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