Charred leek and goat's cheese tartlets recipe

Name: Charred leek and goat's cheese tartlets
Yield: Serves 6
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; 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

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

Shop your ingredients

Theos Ready Rolled Filo Pastry 250 G
6 sheets from a 250g pack filo pastry
£1.80
£7.20/kg
Tesco British Salted Block Butter 250G
Aldi Price Match
50g butter, melted
£1.85
£7.40/kg
Tesco Leeks 500G
Aldi Price Match
2 large leeks, trimmed, base left intact
£1.37
£2.74/kg
Tesco Olive Oil 250Ml
1 tbsp olive oil
£3.10
£12.40/litre
Tesco British Goats Cheese 125G
125g pack soft goat’s cheese
£2.55
£20.40/kg
Tesco British Barn Eggs 10 Pack
2 eggs
£1.70
£0.17/each
Tesco Fresh Cut Thyme 20G
Aldi Price Match
1 tbsp chopped fresh thyme leaves
£0.50
£25.00/kg
Tesco Red Onions 3Pack Minimum
1 red onion, thinly sliced into half moons
£1.00
£0.33/each
Tesco Lemons Each
½ lemon, juiced
£0.37
£0.37/each
Prymat Sweet Paprika 20G
Everyday Low Price
1 tbsp sumac or paprika
£0.40
£20.00/kg
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
20g fresh flat-leaf parsley, stalks discarded, leaves roughly chopped
£0.50
£16.67/kg
Tesco Pomegranate Seeds 80G
80g pack pomegranate seeds
£1.50
£18.75/kg
Tesco 50% Less Fat Creme Fraiche 300Ml
Aldi Price Match
100g half-fat crème fraîche
£0.75
£2.50/litre

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.