The savoury filling in these tartlets is traditional to France where many types of quiche are popular. Baking in individual tins makes for easier serving and looks attractive on the buffet table.
ingredients
serves 6
2 tablespoons butter, cut into 8 pieces
1 onion, thinly sliced
1/2 tsp dried thyme
1 pound leeks, thinly sliced
5 tbsp grated Gruyere or Emmenthal cheese
3 eggs
1 1/4 cups light cream
pinch of freshly grated nutmeg
salt and freshly ground black pepper
lettuce leaves, parsley leaves and cherry tomatoes, to serve
for the pastry
1 1/3 cup All purpose flour
6 tbsp cold butter
1 egg yolk
2 - 3 tbsp cold water
1/2 tsp salt
method
1. To make the pastry, sift the flour into a bowl and add the butter. Using your fingertips or a pastry blender, rub or cut the butter into the flour until the mixture resembles fine breadcrumbs.
2. Make a well in the flour mixture. In a small bowl, beat together the egg yolk, water and salt. Pour into the well and, using a fork, lightly combine the flour and liquid until the dough begins to stick together. Form into a flattened ball. Wrap and chill for 30 minutes.
3. Lightly butter six 4 inch tartlet tins. On a lightly floured surface, roll out the dough until about 1/8 inch thick, then using a 5 inch fluted cutter, cut out as many rounds as possible. Gently ease the pastry rounds firmly into the base and sides of each tin. Re-roll the trimmings and use to line the remaining tins. Prick the bases all over with a fork and chill for about 30 minutes.
4. Preheat the oven to 190°C (375°F) Line the pastry cases with foil and fill each one with baking beans or a heaping handful of dried pulses. Place them on a baking sheet and bake for 6-8 minutes until the pastry edges are golden. Lift out the foil and beans and bake the pastry cases for a further 2 minutes until the bases appear dry. Transfer to a wire rack and leave to cool. Reduce the oven temperature to 180°C/350°F.
5. In a large skillet, melt the butter over a medium heat, then add the onion and thyme and cook for 3 - 5 minutes until the onion is just softened, stirring frequently. Add the leeks and cook for 10-12 minutes more until they are soft and tender. Divide the mixture among the cooled pastry cases and sprinkle the top of each tartlet with cheese, dividing it evenly between them.
6. In a medium-size bowl, beat together the eggs, cream, nutmeg and salt and pepper. Place the pastry cases on a baking sheet and slowly pour in the egg mixture, being careful not to let them overflow. Bake for 15-20 minutes until set and golden. Transfer the tartlets to a wire rack to cool slightly, then remove them from the tins and serve warm or at room temperature, with a mixture of lettuce and parsley leaves and cherry tomatoes.
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