Leek, Stilton and Cranberry Tart Recipe

Pastry

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Leek, Stilton and Cranberry Tart - Glutafin gluten free recipes

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Party individual tarts made with Glutafin Select White Mix. Using butter and organic eggs gives the pastry an appealing golden glow and makes the pastry soft and flaky to eat!

You will need:

225g/ 8oz

Preparation time:

30 minutes

Cooking time:

25 minutes

Oven temperature: 200 C / Gas mark 6

Makes:

4 x Individual tarts

Ingredients

Pastry

225g/ 8oz Glutafin Select White Mix
110g/ 4oz Butter (at room temperature)
1 Medium egg
1 x 15ml tbsp Cold water

Filling

2 Medium leeks (finely shredded)
1 x 15ml tbsp Light and mild olive oil
110g/ 4oz Stilton, lightly crumbled
50g/ 2oz Dried cranberries
150ml/ ¼pt Crème fraiche
2 Medium eggs
Pinch of ground black pepper

Method

1. Prepare pastry. Place half the weighed White Mix in a mixing bowl. Add the butter, egg and water and mix to a smooth paste with a fork. Add remaining Mix and work together with the fork and then by hand. Transfer to a surface dusted with Mix and knead for a full 2 minutes until smooth adding more mix if necessary to prevent the pastry from sticking.

2. Roll out adding more Mix as required and use to line 4 individual loose base flan tins.

3. Prepare the filling. Gently stir fry the leeks in the oil for 2 – 3 minutes to soften. Divide leeks between the pastry cases and top with the crumbled stilton and cranberries. Whisk crème fraiche and eggs together with the black pepper and pour over filling.

4. Rest prepared flans on a preheated baking sheet and cook until the pastry is golden and the filling has browned and is firm to the touch.

Gluten-free, wheat-free option
Use 225g/ 8oz Gluten Free Wheat Free White Mix and remaining ingredients as shown.

To freeze
Freeze cooked flans sealed in an airtight freezer bag. Defrost and heat in a warm oven for 15 minutes before serving.