Prep 45 mins
Cook 25 mins
This recipe can quite easily be made using ordinary short crust pastry, but if you decide to follow the recipe and make gluten free pastry,,,firstly,, well done you,,,and secondly gluten free pastry is notoriously short and crumbly. Rather than rolling out the dough and trying to mould it into the flan tins you can easily line the tins using a patchwork effect with the pastry, as long as there are no gaps for the filling to seep through, no one will know. Most prepared English Mustards contain gluten, however, English mustard powder doesn’t. So if you have difficulty finding a gluten free mustard the powder is fine, just make up to required amount following manufacturer’s instructions… Failing that Dijon is just as delicious in this dish and gluten free.
- 170.09 g gluten, free flour mix
- 28.34 g butter
- 28.34 g lard
- 1 egg
- 14.79-29.58 ml cold water
- 1.23 ml salt
- 1.23 ml xanthan gum
- 28.34 g butter
- 4.92 ml English mustard
- 1 onion, thinly sliced
- 1 teaspoon. dried thyme
- 453.59 g leek, thinly sliced
- 85.04 g medium cheddar, grated
- 3 eggs
- 236.59 ml single cream
- Make the pastry by sifting the flour mix, xanthan and salt into a bowl, rub in the fats.
- When the mixture resembles breadcrumbs add beaten egg and water bring together into dough. (Add water 1 tablespoon at a time, if dough becomes too wet compensate by adding a touch more flour mix.).
- Wrap in cling film and chill for 30 minutes.
- Preheat oven to 190c 375f.
- Grease and lightly flour 6 4" tartlet tins.
- Roll pastry dough until 1/8" thick and cut 6 rounds of pastry using a 5" cutter.
- Carefully line the tins, repairing any gaps or holes with scraps of leftover pastry, prick the pastry several times with a fork and return to the fridge to chill for a further 15 minutes.
- Line the tins with parchment paper and baking beans and bake for 6-8 mins after which time remove the beans and parchment paper and return to the oven for a further 2mins, set aside.
- Reduce the oven to 180c 350f.
- Over a medium heat cook the onion in the 1oz butter until just soft, add the leeks and thyme, continue to cook until soft and tender.
- Divide leek mixture between flans.
- In a large bowl mix eggs, cream, seasoning and mustard together and pour over leek mixture.
- Divide cheese between tarts.
- Bake for 15 mins or until set.
- Serve warm or cold.