Leek And Goat Cheese Tarts - cooking recipe

Ingredients

215 g plain flour, plus extra to dust
Pinch None salt
115 g cold butter, diced
1 None egg yolk
300 g leeks, trimmed and finely sliced
100 ml white wine
150 g creme fraiche
150 g goats cheese, crumbled

Preparation

Mix 1 1/4 cup of flour and a pinch of salt together in a bowl. Rub in 3.5 oz of cold butter until it looks like breadcrumbs. Mix in the egg yolk and 3 tbsp cold water. Knead briefly to form a smooth dough then wrap in plastic wrap and put it in the fridge for 30 mins to chill.
Heat 1 tbsp butter in a skillet, add the leek and saute for 3-4 mins. Sprinkle in the remaining flour and saute for 1 min then gradually stir in the wine and bring to a boil. Mix in the sour cream then gently simmer for 4-5 mins. Season. And set aside.
Preheat the oven to 400\u00b0F. Grease 6 x 4 1/2 inch tart pans with butter and dust with flour. Roll out the pastry on a lightly floured work surface. Cut out 6 x 5 inch diameter circles from the pastry and re-roll as necessary. Lay the pastry into the pans and prick the bottom several times with a fork. Bake for 12-15 mins.
Remove the tart pans from the oven and divide the leek mixture between them. Place goat cheese on top of each tart then return to the oven for a further 12-15 mins until golden. Serve.