Come Dine With Me recipes Cheshire cheese and leek tartlets recipe

Matthew Nichols' menu

Date Published:

19/12/2007

Will Cheshire cheese with leek tarts do the trick, or will Matthew have to continue performing throughout for his Come Dine With Me Manchester guests?

1. Mix the flour and salt in a bowl. Rub in half the cubed butter and all the shortening until the mixture resembles coarse breadcrumbs. Add the rest of the butter and mix with a spoon until well coated with the flour. Make a well in the centre.

2. Beat two of the eggs with the iced water and gradually add to the flour and fat mixture, stirring to form a soft, pliable dough. Turn out onto a floured surface and knead lightly into a ball. Wrap in cling film and rest in the fridge for 30 minutes.

3. Meanwhile, heat the oil in a large pan and fry the leeks gently for 5 minutes until softened but not too coloured. Remove from the heat and leave to cool. Preheat the oven to 200ºC/gas mark 6.

4. Divide the dough into six portions and form into balls. Roll out into rounds and use to line six deep 12cm tartlet tins. Prick the bases lightly with a fork and line with crumpled baking parchment. Fill with baking beans or dried pulses and place on a baking tray. Cook for 15 minutes.

5. Beat the remaining eggs with the chives, honey and crème fraîche. Season well with salt and pepper. Stir in the cooled leeks and mix well. Crumble the cheese into the leek mixture and stir lightly, taking care not to break up the cheese too much.

6. Spoon the leek mixture into part-baked tartlet cases and bake in the centre of the oven for 35 minutes until golden and set. Stand for 10 minutes before serving. Served with diced vine tomatoes tossed with fresh mint leaves and olive oil.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.

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