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Charred leek and goat's cheese tartlets recipe

20 ratings

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

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

For the salad

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

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
1190kj
286kcal 14%
Fat
19g 27%
Saturates
10g 49%
Sugars
5g 6%
Salt
0.8g 14%

of the reference intake
Carbohydrate 19g Protein 9.7g Fibre 2g

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.

See more Vegetarian recipes