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Ingredients
Leek and Cheese Tarts
- For the dough
- 300 grams Pastry flour
- 1 egg
- 1 tsp salt
- 1 pinch sugar
- 150 grams cold butter
- Pastry flour (for kneading)
- For the filling
- 3 stalks Leeks (white and light green)
- salt
- 500 grams Camembert
- freshly ground peppers
- 4 Tbsps melted butter
- For the chicken
- 400 grams Chicken breasts
- 2 Tbsps vegetable oil
- 1 tsp Curry powder
- salt
- freshly ground peppers
- For the garnish
- pink peppercorns
- coarsely chopped parsley
- Pine nuts
For the crust: Combine flour, sugar and salt on the work surface and create a well in the center. Add beaten egg and distribute pieces of butter throughout. Combine with a dough scraper and quickly knead to form a smooth dough. Add flour or cold water, if needed. Wrap in plastic wrap and chill for about 30 minutes.
For the filling: Rinse leek and cut into 15 cm (approximately 6 inch) long pieces. Boil in salted water for about 5 minutes, rinse, drain well and cut in half lengthwise. Slice camembert.
Preheat the oven to 160°C (approximately 320°F). Line tart molds with parchment paper.
Divide dough into 4 portions and roll each to be slightly larger than the tart tins. Press into tins and top with leeks and cheese. Season with salt and pepper and brush with butter. Bake until golden brown for about 25 minutes.
For the chicken: Rinse chicken breasts, pat dry and cut into strips. Heat oil in a pan and cook chicken for 3-4 minutes. Add curry powder and season with salt and pepper.
Remove tarts from the oven, release from pans and plate each. Top with chicken and serve garnished with pink peppercorns, parsley and pine nuts.