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Food from the Hills - Jo’s Little Welsh Cheddar Cheese Tartlets

This delightful little recipe uses our very own Little Welsh Cheese Company’s glorious vintage cheddar - which is lovingly handmade with milk from a local farm at Treuddyn, where the cows graze on lush welsh pasture. Personally I truly believe that you can taste the difference, though whether that comes from a positive conscience knowing we’re supporting artisan makers, or from very happy cows and delicious cheese - I will leave up to you.

Ingredients

Pastry

  • 75g Welsh Butter – cut into pieces, plus extra for greasing.
  • 150g Welsh Bacheldre Watermill Organic Stoneground Wholegrain Spelt Flour
  • ½ tsp Anglesey Sea Salt
  • 50g water

Filling

  • 1 large Welsh Leek
  • 3 gloves Welsh Garlic
  • Knob of Welsh Butter
  • 350g Vintage Cheddar Cheese from the Little Welsh Cheese Company, grated
  • Anglesey Sea Salt and Pepper to taste


Method


  1. Preheat your oven to 180oC. Grease and flour four individual tartlet cases, and set aside.
  2. For the pastry, place the spelt flour, butter and salt into the mixing bowl of the food processor, and combine with a rubbing action with your fingertips until the mixture resembles fine breadcrumbs.
  3. Add the water and mix to a firm dough. Remove pastry from mixing bowl and form into a sausage shape.  If time allows, wrap in cling film and place in fridge for 30 minutes.
  4. Using a rolling pin, roll out the pastry on a lightly floured surface.  Line your tartlet cases with pasty, prick with a fork to avoid air bubbles and blind bake in the oven for approximately 10 minutes.
  5. For the filling, peel and crush garlic, and finely slice the leek.
  6. Sauté the sliced leek and garlic in a pan until soft and season with salt and pepper to taste.
  7. Divide the sautéed leeks and garlic into pastry cases, and top liberally with grated Vintage Cheddar.
  8. Finally, return to the oven for approximately 5-8 minutes until golden and delicious!



A from The Little Welsh Cheese Company:

This dish can be made in advance , simply reheat in the oven when you are ready to serve!

The Little Welsh Cheese Company was established in 2014 born from my passion of all things food. My first cheeses include a Mature Cheddar, Caerphilly and a Gouda style cheese. They are handmade the traditional way and are suitable for vegetarians. I use milk from a local farm at Treuddyn, where the cows graze on welsh pasture. The cheeses are pressed and then left to mature, some in their own natural rind, underground in my tailor-made cheese cave in the cellar of Hope Mountain Bed and Breakfast. My Welsh Cheddar needs time to mature in order to develop its distinctive and complex flavours and textures; it can mature for anything up to 24 months. When the cheese reaches its perfect maturity, it is divided into Little Welsh Cheeses, ready for cheese lovers everywhere and are suitable for vegetarians. Enjoy!

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