
Potato, Cheese & Leek Shortcrust Tarts
Keep it simple with this easy recipe for potato, cheese and leek shortcrust tarts – made with Jus-Rol’s ready rolled shortcrust pastry sheets.
Quick Stats
Easy
4 tarts
15 minutes bake time
Potato, Cheese & Leek Shortcrust Tarts
Keep it simple with this easy recipe for potato, cheese and leek shortcrust tarts – made with Jus-Rol’s ready rolled shortcrust pastry sheets.
Ingredients
- 1 Jus-Rol™ Shortcrust pastry ready rolled sheet
- 10-12 New potato, washed and cut into 2-3 pieces
- 4 tsp wholegrain mustard
- 1 large leek – sliced
- 1 beaten egg to glaze
- 105g cheddar cheese, grated
Equipment required
- Saucepan
- Sieve
- Baking Sheet
- Baking paper
- Pastry Brush
Techniques Used
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How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
Method
- Preheat oven to 200°C / 180°C for fan assisted/ Gas M. 6
- Cook the potatoes in boiling salted water for approximately 10 mins or until just tender, drain well and cool.
- Unroll the pastry sheet and cut it into 4 equal rectangles, place on a lined baking sheet and spread each with wholegrain mustard.
- Divide the leeks and potato between the pastry leaving a border.
- Brush borders with beaten egg and pinch up around sides to form a wall. Brush again with beaten egg and scatter each tart with grated cheese.
- Bake for approx. 15 minutes until pastry is golden and cheese melted.