Wicklewood’s Individual Cheese and Leek Tartlets (Gluten F

READY IN: 1hr 10mins
YIELD: 4 tarts




  • 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.