6 small leek tarts with goat cheese

Name: 6 small leek tarts with goat cheese
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 200 g + 1 tablespoon + some flour; 7-10 Tbsp salt and pepper; 100 g cold + 1 tablespoon + some butter; 1 Egg Yolk; 300 g Leeks (leek); 100 ml White wine; 150 g Fresh cream; 150 g Fresh goat cheese roll; 7-10 Tbsp Rosemary; 7-10 Tbsp Cling film

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

200 g + 1 tablespoon + some flour
7-10 Tbsp salt and pepper
100 g cold + 1 tablespoon + some butter
1 Egg Yolk
300 g Leeks (leek)
100 ml White wine
150 g Fresh cream
150 g Fresh goat cheese roll
7-10 Tbsp Rosemary
7-10 Tbsp Cling film

Directions

1
For the dough, knead 200 g flour, 1 pinch of salt, 100 g butter in pieces, egg yolk and 3 tablespoons of cold water to a smooth shortcrust pastry. Wrap in foil and chill for about 30 minutes.
2
Clean and wash the leek and cut into fine rings. Heat 1 tablespoon of butter in a frying pan. Steam the leek for 3-4 minutes. Sprinkle with 1 tbsp. flour and sauté briefly. Add wine, bring to the boil. Stir in crème fraiche.
3
Simmer for about 5 minutes while stirring. Season to taste with salt and pepper.
4
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Grease six tartlet cups with removable base (approx. 12 cm Ø) and dust with flour. Roll out the dough on a little flour and cut out 6 circles (approx. 14 cm Ø).
5
Place in the moulds, press on the edge and prick the base several times with a fork. Pre-bake in a hot oven for about 15 minutes.
6
Cut 4 slices from the cheese. Crumble the remaining cheese and stir into the leek. Spread on the pre-baked bases. Cover each with 1 slice of cheese and bake at the same temperature for 15 minutes.
7
Possibly garnish with rosemary.