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Soused Leek and Cheddar Tarts

With Sean Armstrong

Soused Leek and Cheddar Tarts

Makes: 8
Prep time: 45 minutes
Cooking time: 45 minutes
Cost under $15

2 sheets savoury pastry
2 leeks
250g crème fraiche
1 lemon juiced
1/2 cup grated aged cheddar
4 whole eggs, lightly beaten
150ml cream 
sea salt
cracked pepper
white rice (for blind baking)
8 fluted tart cases 7-8cm

Slice the leeks into rounds.
Discard the dark green leaves as they can be bitter.
In a large saucepan, melt a heaped tablespoon of butter.
Turn the heat down to low, add the leeks and sweat them gently until they are soft, taking care not to let the leeks brown.
Season with sea salt and cracked pepper, then add the crème fraiche and stir gently to bind.
Add the lemon juice.
Check the seasoning; the leeks should be slightly sharp in taste but creamy in texture.
Transfer the leeks into a large bowl and mix in the eggs and cream. Fold in the cheese.
To prepare the tart cases, line your moulds with the savoury pastry and lightly prick the bottom of the tarts with a fork.
Cover each tart with baking paper and fill one third with white rice.
Blind bake in the oven at 160C for 10 minutes.
Remove from oven and take out the rice and paper.
Return the tarts to the oven for a further two minutes to dry out the bases.

To finish
Divide the leek mixture between the tarts evenly ensuring they are filled almost to the top, and then bake in a pre-heated oven at 160C for approximately 30 minutes or until the mixture is set.
Serve warm with your favourite chutney!

Check out Sean's website here

(Broadcast: 01 Mar 2012)