Wicklewood’s Elegant Individual Cheese and Leek Tartlets (Gluten-Free)
These delightful cheese and leek tartlets are a perfect addition to any lunch or snack menu, exuding warmth and comfort in every bite. With a crisp gluten-free pastry shell, each tartlet is filled with a rich mixture of sautéed leeks, onions, and aromatic thyme, complemented by creamy cheddar cheese. The pastry, easily crafted by patting it into the tartlet tins, ensures a delightful texture without the hassle of rolling, making it accessible even for novice bakers. Whether enjoyed warm or cold, these tartlets are a versatile and scrumptious option for picnics, casual luncheons, or elegant gatherings. Pair with a light salad for a balanced meal or serve as an impressive appetizer. The choice of English mustard or Dijon adds a subtle kick, enhancing the overall flavor profile of this irresistibly creamy filling.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Gluten-free flour mix
6 ounces (sifted)
Butter
2 ounces (divided)
Lard
1 ounce (cut into small pieces)
Egg
1 large (beaten)
Cold water
1-2 tablespoons (as needed)
Salt
1/4 teaspoon (to taste)
Xanthan gum
1/4 teaspoon (for gluten-free pastry)
Onion
1 medium (thinly sliced)
Dried thyme
1 teaspoon (dried)
Leek
1 lb (thinly sliced)
Medium cheddar cheese
3 ounces (grated)
Eggs
3 large (beaten)
Single cream
1/2 pint (as needed)
English mustard
1 teaspoon (or Dijon as an alternative)
Instructions
1
Begin by preparing the gluten-free pastry: sift the gluten-free flour mix, xanthan gum, and salt into a mixing bowl. Rub in the butter and lard until the mixture resembles coarse breadcrumbs.
2
Slowly add the beaten egg and cold water to the mixture, one tablespoon at a time, bringing it together into a soft dough. Avoid making the dough too wet; if it does, incorporate a little more flour mix to achieve the right consistency.
3
Wrap the dough in cling film and chill in the refrigerator for at least 30 minutes.
4
Preheat your oven to 190°C (375°F) and grease 6 individual 4-inch tartlet tins, lightly dusting them with gluten-free flour.
5
Using a rolling pin, roll out the chilled pastry to a thickness of about 1/8-inch. Cut out 6 rounds (5 inches in diameter) and carefully line the tartlet tins, using scraps to patch any gaps or holes. Prick the bases with a fork and chill for an additional 15 minutes.
6
Once chilled, line the tins with parchment paper and fill with baking beans. Bake in the preheated oven for 6-8 minutes, then carefully remove the beans and paper, returning the pastry to the oven for another 2 minutes until lightly golden. Set aside to cool.
7
Lower the oven temperature to 180°C (350°F). In a skillet over medium heat, melt 1 ounce of butter and sauté the sliced onion until soft. Add the sliced leeks and dried thyme, cooking until they are tender and fragrant.
8
Distribute the leek and onion mixture evenly among the baked tartlet shells.
9
In a mixing bowl, whisk together the eggs, single cream, English mustard, and seasoning. Pour this mixture over the leek filling in the tartlets, then sprinkle the grated cheddar cheese on top.
10
Bake in the preheated oven for 15 minutes, or until the filling is set and golden on top. Remove from the oven and allow to cool slightly before serving.
11
These tartlets can be enjoyed warm or at room temperature, making them perfect for any occasion.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Wicklewood’s Elegant Individual Cheese and Leek Tartlets?
These are savory, individual-sized tartlets featuring a gluten-free pastry shell filled with a creamy mixture of sautéed leeks, onions, thyme, and cheddar cheese.
Is this recipe suitable for a gluten-free diet?
Yes, the recipe uses a gluten-free flour mix and xanthan gum specifically to create a gluten-free pastry shell.
How many tartlets does this recipe make?
The recipe is designed to make 6 individual 4-inch tartlets.
What ingredients are needed for the gluten-free pastry?
The pastry requires gluten-free flour mix, xanthan gum, salt, butter, lard, a large egg, and cold water.
Why is xanthan gum included in the pastry?
Xanthan gum is used to provide structure and elasticity to the gluten-free dough, which helps prevent it from crumbling.
Can I substitute the lard in the pastry recipe?
While the recipe calls for lard to achieve a specific texture, you can typically substitute it with additional cold butter or a vegetable shortening if preferred.
How long should the pastry dough be chilled?
The dough should be wrapped in cling film and chilled in the refrigerator for at least 30 minutes before rolling.
What is the correct oven temperature for blind baking the shells?
The oven should be preheated to 190°C (375°F) for the initial blind baking of the pastry shells.
How thick should the pastry be rolled out?
The chilled pastry should be rolled out to a thickness of approximately 1/8-inch.
What should I do if my gluten-free dough is too wet?
If the dough becomes too wet, incorporate a little more gluten-free flour mix until you achieve a soft, workable consistency.
Do I need to grease the tartlet tins?
Yes, you should grease the 4-inch tartlet tins and lightly dust them with gluten-free flour to prevent sticking.
How long do the pastry shells bake with baking beans?
Bake the lined tins with parchment paper and baking beans for 6-8 minutes, then another 2 minutes without the beans.
What goes into the tartlet filling?
The filling consists of sautéed onions and leeks, dried thyme, eggs, single cream, English mustard, and grated cheddar cheese.
How are the leeks and onions prepared?
The onions and leeks should be thinly sliced and sautéed in butter until they are soft, tender, and fragrant.
What kind of mustard is best for this recipe?
The recipe suggests English mustard for a subtle kick, but Dijon mustard is a great alternative.
What type of cheese is used in these tartlets?
The recipe calls for 3 ounces of grated medium cheddar cheese.
At what temperature do you bake the finished tartlets?
Once the filling is added, lower the oven temperature to 180°C (350°F) for the final bake.
How long do the tartlets need to bake once filled?
The tartlets should be baked for about 15 minutes, or until the filling is set and the tops are golden.
Can these tartlets be eaten cold?
Yes, these tartlets are versatile and can be enjoyed warm, at room temperature, or even cold.
Are these tartlets suitable for vegetarians?
If the lard in the pastry is replaced with butter or vegetable shortening, and you ensure the cheese is vegetarian-friendly, these are suitable for vegetarians.
What is a good side dish for these cheese and leek tartlets?
A light green salad is an excellent pairing to balance the richness of the creamy cheese filling.
Can I make these for a picnic?
Absolutely, their individual size and the fact that they can be served at room temperature make them perfect for picnics.
How do I ensure the pastry doesn't have holes?
When lining the tins, use small scraps of pastry dough to patch any gaps or holes that appear during the process.
How much leek is required for the recipe?
The recipe requires 1 lb of thinly sliced leeks.
What kind of cream should I use?
The recipe specifies 1/2 pint of single cream for the egg custard mixture.
Do I need to prick the pastry base?
Yes, you should prick the bases of the pastry shells with a fork before the second 15-minute chill to prevent air bubbles.
Is this a difficult recipe for beginners?
The recipe is designed to be accessible; the pastry is manageable and can be patched easily, making it suitable for novice bakers.
Can I use fresh thyme instead of dried?
Yes, you can substitute fresh thyme, though you may want to use a slightly larger amount compared to the 1 teaspoon of dried thyme called for.
How do I know the filling is set?
The filling is set when it is firm to the touch and no longer jiggles in the center, typically after 15 minutes of baking.
Should I let the tartlets cool before serving?
It is recommended to allow them to cool slightly after removing them from the oven to let the filling firm up.