60 g fine pastry flour (wholemeal spelt works well also)
60 g fine oatflakes
6 mini tart tins (3.5" (9.5 cm) in diameter, ¾" (2cm) deep)
1 medium leek (washed and sliced fine julienne)
1 medium carrot (peeled and sliced fine julienne)
1 raw beetroot (peeled and sliced fine julienne)
1 tsp fresh thyme leaves (chopped fine)
1 tsp fresh chives (chopped fine)
1 tsp fresh parsley (chopped fine)
100 g irish gubbeen (or other semi soft cheese)
rape seed oil
For the pastry
Place the flour and oatflakes into the bowl of a food processor and blend until fine. Add in the butter, cubed, and pulse until the mix resembles breadcrumbs.
With the motor running, add 2 dessertspoons of cold water, and allow the mix to come together to form a smooth dough. Wrap in cling film and refrigerate for at least 30 minutes.
Lightly oil the tart tins. Roll out the dough on a lightly floured surface to approx. 1/8" thick. Line the tart tins. Prick with a fork. Bake in a preheated oven at 190°C (375°F/Gas 5) for 15/20 minutes until lightly golden.
They can be stored in an airtight container for one week.
For the filling
Heat 2 tablespoons of oil in a heavy based pot over a medium heat. Saute the leeks for 3 minutes. Add the carrot and beetroot, thyme, salt and ¼" of water and steam for 3 minutes. Remove and allow any remaining water to evaporate. Stir in the chives and parsley. Set aside to cool.
Fill the tart bases and thinly slice the cheese. Place several layers of the cheese on top of the vegetables and place the tartlets under a preheated grill until the cheese has melted and is golden.