Wicklewood’S Individual Cheese And Leek Tartlets (Gluten F - cooking recipe

Ingredients

PASTRY
6 ounces gluten, free flour mix
1 ounce butter
1 ounce lard
1 egg
1 -2 tablespoon cold water
1/4 teaspoon salt
1/4 teaspoon xanthan gum
FILLING
1 ounce butter
1 teaspoon English mustard
1 onion, thinly sliced
1 teaspoon. dried thyme
1 lb leek, thinly sliced
3 ounces medium cheddar, grated
3 eggs
1/2 pint single cream
seasoning

Preparation

Make the pastry by sifting the flour mix, xanthan and salt into a bowl, rub in the fats.
When the mixture resembles breadcrumbs add beaten egg and water bring together into dough. (Add water 1 tablespoon at a time, if dough becomes too wet compensate by adding a touch more flour mix.).
Wrap in cling film and chill for 30 minutes.
Preheat oven to 190c 375f.
Grease and lightly flour 6 4\" tartlet tins.
Roll pastry dough until 1/8\" thick and cut 6 rounds of pastry using a 5\" cutter.
Carefully line the tins, repairing any gaps or holes with scraps of leftover pastry, prick the pastry several times with a fork and return to the fridge to chill for a further 15 minutes.
Line the tins with parchment paper and baking beans and bake for 6-8 mins after which time remove the beans and parchment paper and return to the oven for a further 2mins, set aside.
Reduce the oven to 180c 350f.
Over a medium heat cook the onion in the 1oz butter until just soft, add the leeks and thyme, continue to cook until soft and tender.
Divide leek mixture between flans.
In a large bowl mix eggs, cream, seasoning and mustard together and pour over leek mixture.
Divide cheese between tarts.
Bake for 15 mins or until set.
Serve warm or cold.