Leek, Carrot and Goats Cheese Tartlets

Leek, Carrot and Goats Cheese Tartlets Recipe (Vegetarian)

Ingredients (serve 6)

150g leek (cut in julienne)

1 small carrot (peeled in thin ribbons)

100g fresh goats cheese*

1 tbsp butter

50ml white wine

50ml cream

salt, pepper

For the shortcrust pastry

100g plain flour (plus extra for dusting)

50g diced unsalted butter

25g cold water

1 pinch salt

1. To make the dough, put the plain flour, salt and butter in a large bowl. Mix with your fingers until you get a fine crumb. Make a well in the centre and pour in the cold water. Knead the ingredients together to shape the dough, flatten it and wrap in clingfilm. Leave to rest in the fridge for at least 30 minutes.

2. Put a large frying pan over a medium heat and put the butter in. When it has melted, add in the leek julienne and stir well with a wooden spoon. Pour in the white wine and mix. Cook for 10 minutes, giving a stir every now and then. Add the cream and mix. Cook for another 5 minutes. Season with salt, take off the heat and set aside.

3. Preheat the oven to 200ºC (180ºC fan).

Dust a large flat surface with flour. Roll out the dough (about 2 or 3mm thick) and cut out six 10cm-diameter circles (you can use cookie cutters for that or your tartlet tin). Line 6 tartlet tins (10cm diameter) with the small circles of dough. Prick the bottom of each with a fork.

4. Divide the cooked leek between the tartlets. Add in the carrot ribbons. Crumble the goats cheese with your fingers or a fork, divide it between the tartlets on top of the vegetables. Sprinkle some pepper on (I use rainbow pepper but freshly cracked pepper is as good).

Place the tartlets on the middle shelf of the oven and bake for 20 minutes (until the pastry and cheese are golden).

Serve with a side salad as a delicious vegetarian starter on Christmas day (or any time you feel like it).

* I used a goats cheese made with vegetarian rennet. Be careful when you are serving cheese to your vegetarian relatives or friends. You should read the label and make sure no animal rennet is used in the process of making the cheese.

Bon appétit!