Name: Leek and celery tartlets with toasted cheese
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Bake
Ingredients: 125.00 g puff pastry defrosted; flour cake; 5.00 celery stalks diced; sea salt and freshly ground black pepper; 15.00 ml butter; 1.00 leeks thinly sliced; 30.00 ml cream; 50.00 g goat's milk cheese or feta cheese, sliced or crumbled

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Ingredients (8)

CRUST

125.00 g	puff pastry — defrosted
	flour — cake

FILLING

5.00	celery stalks — diced
	sea salt and freshly ground black pepper
15.00 ml	butter
1.00	leeks — thinly sliced
30.00 ml	cream
50.00 g	goat's milk cheese — or feta cheese, sliced or crumbled

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Method:

Preheat the oven to 200 ºC (400 ºF). Spray 3 small loose-bottomed pie tins, 10 cm in diameter, with nonstick spray or grease with margarine. On a floured surface, roll out the pastry until slightly thinner. Line the pie tins with the pastry. Rest the pastry in the fridge for about 15 minutes before trimming the edges and pricking the bases all over with a fork. Line each tin with wax paper and fill with dried beans. Bake blind for 10 minutes, remove the beans and wax paper and bake for another 5 minutes. Remove from the oven. Reduce the oven temperature to 190 ºC (375 ºF) . Cover the celery with a little boiling water, add a pinch of salt and boil until nearly tender. Drain. Add the butter and leek, and sauté until the vegetables are tender and all the liquid has been absorbed. Cool and add the cream. Season to taste with salt and black pepper. Mix and spoon into the baked pie crusts. Place the cheese on top. Cover carefully with aluminium foil, taking care the foil does not touch the cheese. Bake for 30 minutes before removing the foil. Cover the pastry edges with foil, switch on the oven grill and grill until the cheese just begins to change colour. Spoon tomato salsa (see recipe) around the tarts and serve. Makes 3 small tarts.