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Wildly Addictive Leek and Roquefort Tartlets

These Wildly Addictive Leek and Roquefort Tartlets are absolutely delicious and super easy to make!

If your freezer is ready for you to fill with delicious food, this is a delicious batch cooking freezer friendly recipe that’s just perfect for making ahead. The benefits of batch cooking include saving money, wasting less food and spending more time in the evenings with your family. This way, you can always have a meal waiting for you at the end of the day. It’s a great way to make weeknight cooking manageable. I hope you enjoy this Wildly Addictive Leek and Roquefort Tartlets recipe! It’s a staple in our house. I make it often to have on standby in the freezer and it’s also fabulous for entertaining.

Use our hashtag!

We are so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media!

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Wildly Addictive Leek and Roquefort Tartlets

1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 5.00 out of 5)
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By Morgan Serves: 8
Prep Time: 40 minutes Cooking Time: 55 minutes

These Wildly Addictive Leek and Roquefort Tartlets are absolutely delicious and super easy to make!

Ingredients

  • Cheese pastry
  • 175g plain flour
  • 1⁄4 tsp salt
  • 
1 tsp English mustard powder
  • 75g butter, cut into small pieces
  • 50g Parmesan
  • 1 egg, beaten
  • Filling
  • a knob of butter
  • 
1 large leek, trimmed, washed and finely sliced
  • 100g Roquefort, crumbled
  • large handful of fresh parsley, chopped
  • 2 eggs
  • 300ml single cream
  • Pinch of nutmeg
  • salt and pepper

Instructions

1

First make the pastry. Measure the flour, salt, mustard and butter into a bowl, and rub in until the mixture resembles fine breadcrumbs. Add the Parmesan and beaten egg and mix again until it all comes together. Chill for 30 minutes wrapped in clingfilm.

2

For the filling, heat the butter in a pan and add the sliced leek. Cover and cook over a low heat for about 15 minutes to soften. Return to a high heat to get rid of any excess liquid.

3

Preheat the oven to 200°C.

4

Roll the pastry out thinly on a lightly floured surface and, using a cutter, cut into eight discs. Use these to line two Yorkshire pudding trays.

5

Bake the pastry blind in the preheated oven for 
15 minutes, removing the paper and beans for the last
 5 minutes.

6

Reduce the temperature to 180°C.

7

Divide the cooled leek between the pastry-lined Yorkshire pudding tins, and top with Roquefort and chopped parsley.

8

Beat the eggs and add the cream, nutmeg and some seasoning. Carefully pour the egg and cream mixture into the tartlets.

9

Bake in the reduced-temperature oven for 15–20 minutes until the filling is set and beginning to colour.

Notes

Use our hashtag! We are so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media! #MANGEONS

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10 Comments

  • Margaret Gallagher
    March 28, 2019 at 10:15 am

    Will be a winner hete

  • blue66uk
    March 28, 2019 at 2:59 pm

    Another recipe for me to try x

  • Carolyn
    March 28, 2019 at 8:07 pm

    Amazing. Trying this 8n the n3x5 couple of day!

  • Emma Russell
    April 10, 2019 at 6:20 pm

    Totally yummy and an amazing starter!

  • compy99
    April 24, 2019 at 1:19 pm

    have bookmarked this one and rated, thanks

    Anthony Harrington

  • fionajk42
    April 30, 2019 at 4:38 pm

    These look delicious, and easy to make!

  • amy simpson
    May 3, 2019 at 6:52 am

    I’ll have to try these xx

  • Robert Price
    May 4, 2019 at 4:18 am

    Lovely

  • Chloe Taylor
    May 12, 2019 at 7:38 pm

    Yummy savoury snack x

  • Glenn Hutton
    June 7, 2019 at 1:36 pm

    I have a feeling that if I started eating one of these I wouldn’t stop until they were all gone as they sound and look delicious!

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