Lorraine Fitzmaurice cooks up a sumptuous tartlet
Ingredients
- pastry
- 60 g butter
- 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)
- filling
- 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
- sea salt
Method
- 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.
