POTATO AND LEEK TARTLETS

AvatarCaxton magazines staff
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Judith and Francis Matthews, owners of Isabelina (082 414 1941), a franchised chain of decor and gift stores, serve up a delicious feast

POTATO AND LEEK TARTLETS

INGREDIENTS

  • FOR THE PASTRY CRUST:
  • 5T butter
  • 250ml flour
  • 2,5ml salt
  • 2,5ml baking powder
  • 125ml cheddar cheese, grated
  • 1 egg yolk
  • 3T ice water

 

FOR THE FILLING:

  • 1 large onion, finely chopped
  • 4 leeks, thinly sliced
  • olive oil
  • 15ml chopped fresh garlic
  • 10ml fresh rosemary, chopped
  • 3T mascarpone cheese (heaped)
  • 3T grated Parmesan (heaped)
  • 1 large potato, boiled and cut into slices
  • salt and pepper
  • 2 eggs
  • 250ml cream

 

TO SERVE (OPTIONAL):

  • chopped chilli
  • grated Parmesan
  • glazed baby onions
  • fresh herb salad leaves

METHOD

1. Preheat the oven to 200°C.
2. To make the pastry, rub the butter into the dry ingredients and mix in the cheese. Mix the egg yolk with the ice water and add to form a dough. Roll out the dough and line eight individual small tart dishes.
3. For the filling, fry the onions and leeks in olive oil until almost caramelised. Add the garlic and rosemary. Reduce the heat and stir in the mascarpone. Set aside to cool.
4. Cover the pastry with a layer of grated Parmesan. Follow with a layer of the onion and leek mixture. Arrange the potato slices on top, season with salt and pepper and add another layer of the onion and leek mixture.
5. Mix the eggs with the cream and season to taste. Pour over the tartlets and bake for 20 minutes.
6. Serve warm topped with a little chopped chilli and grated Parmesan on a platter garnished with glazed baby onions and salad leaves.

 

This recipe makes 8 tartlets.