Good Housekeeping

Leek rarebit tartlets

Name: Leek rarebit tartlets
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6
Ingredients: 320 g pack ready-rolled puff pastry; 5 tbsp. olive oil; 2 medium leeks, trimmed, rinsed and sliced; 3 sprigs thyme, leaves picked; 100 mL (31⁄2fl oz) brown ale; 100 mL (31⁄2fl oz) crème fraîche; 3 tsp. English mustard; 2 tsp. Worcestershire sauce; 3 medium free-range egg yolks; 150 g (5oz) Caerphilly or mature cheddar cheese, grated; Juice of 1⁄2 lemon; 1⁄4 tsp sugar; Baby leaf salad, to serve

With all the punchy flavours of a Welsh rarebit on buttery puff tartlets, these are set to become a seasonal favourite.

By The GH Kitchen TeamPublished: 11 May 2014

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Yields:

Prep Time:

25 mins

Cook Time:

35 mins

Total Time:

1 hr

Ingredients

320 g pack ready-rolled puff pastry
5 Tbsp. olive oil
2 medium leeks, trimmed,  rinsed and sliced
3 sprigs thyme, leaves picked
100 ml (31⁄2fl oz) brown ale
100 ml (31⁄2fl oz) crème fraîche
3 tsp. English mustard
2 tsp. Worcestershire sauce
3 medium free-range egg yolks
150 g (5oz) Caerphilly or  mature cheddar cheese, grated
Juice of 1⁄2 lemon
1⁄4 tsp sugar
Baby leaf salad, to serve

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. Un-roll pastry and cut into 6 rectangles about 11.5 x 12.5cm (41⁄2 x 5in). Transfer to a baking sheet, lined with greaseproof paper. Using a small, sharp knife, lightly score  a border 1cm (1⁄2in) from edge, making sure you don't cut through pastry. Prick each base with a fork inside the border. Chill while you make the filling. 
2. Step 2
  In a large frying pan, heat 3tbsp oil and gently fry the leeks and half the thyme leaves for about 5min until beginning to soften. Add the ale, crème fraîche, 2tsp mustard and Worcestershire sauce. Increase heat and simmer for 5min until reduced. Remove from the heat, season and set aside to cool slightly.
3. Step 3
  Brush edges of tartlets with 1 egg yolk. Bake for 12min until risen.
4. Step 4
  Meanwhile, stir cheese and remaining yolks into cooled leek mixture. Spread mixture inside border of each tartlet, scoring around the edges again and pressing down centre if necessary. Return to oven for 10min until golden and bubbling.
5. Step 5
  To make dressing, whisk together remaining oil, mustard and lemon juice with sugar, and season to taste. Sprinkle the cooked tarts with the remaining thyme leaves and serve with salad leaves and dressing.
  
  Try these other rarebit recipes:
  
  Welsh rarebit
  
  Chicken rarebit
  
  Smoked haddock rarebit

Per Serving:

Calories: 496
Fibre: 2 g
Total carbs: 18 g
Sugars: 3 g
Total fat: 41 g
Saturated fat: 19 g
Protein: 11 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time