Charred leek and goat's cheese tartlets recipe
These pretty tartlets make a great starter for a get-together dinner, or lovely lunch for an extra special gathering with friends. Wonderfully crisp filo pastry is filled with a creamy goat's cheese, crème fraîche and egg mixture and topped with ribbons of charred leek before baking. Pair with a vibrant pomegranate salad and enjoy, or freeze ahead for another time.
See method- Serves 6
- 15 mins to prepare and 25 mins to cook
- 286 calories / serving
- Freezable
- Vegetarian
Ingredients
- 6 sheets from a 250g pack filo pastry
- 50g butter, melted
- 2 large leeks, trimmed, base left intact
- 1 tbsp olive oil
- 125g pack soft goat’s cheese
- 100g half-fat crème fraîche
- 2 eggs
- 1 tbsp chopped fresh thyme leaves
For the salad
- 1 red onion, thinly sliced into half moons
- ½ lemon, juiced
- 1 tbsp sumac or paprika
- 20g fresh flat-leaf parsley, stalks discarded, leaves roughly chopped
- 80g pack pomegranate seeds
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Shop ingredientsEach serving contains
- Energy
- 1190kJ 286.0kcal
- Fat
- 19g
- Saturates
- 10g
- Salt
- 0.8g
- Sugars
- 5g
of the Reference intake
Carbohydrate 19.0gProtein 9.7gFibre 2.0g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Brush 6 filo sheets with the melted butter, then cut each one into 4 squares. Layer 4 squares each into 6 x 9-10cm individual tart tins. Prick the bottom of each pastry case (to keep it from puffing up while cooking). Place the tins on a baking sheet; bake for 8 mins. Remove and set aside to cool a little.
- Heat a griddle pan over a high heat. Slice each leek into 6 long pieces; drizzle with oil, season and griddle for 1-2 mins until marks appear on both sides.
- Reduce the oven to gas 4, 180°C, fan 160°C. Mix the goat's cheese, crème fraîche, eggs, thyme and some seasoning in a bowl; pour into the filo cases. Top each tart with leek, twisted into a circle, then bake for 15 mins until set.
- Meanwhile, mix the onion with the lemon juice and sumac or paprika. Add a pinch of salt; set aside for 10 mins. Stir in the parsley and pomegranate seeds just before serving.
- Serve the tartlets warm or at room temperature with the salad.
- Tip: Chill or freeze the leftover pastry for another recipe.
- Get ahead: Cook the tarts the day before serving. To ensure the pastry stays crisp, preheat the oven to gas 6, 200°C, fan 180°C and put a baking sheet in the oven to heat. Once hot, add the tarts and heat until piping hot.
- See more Vegetarian recipes
