Wicklewood’S Individual Cheese And Leek Tartlets (Gluten F

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   ["Make the pastry by sifting the flour mix, xanthan and salt into a bowl, rub in the fats.", "When the mixture resembles breadcrumbs add beaten egg and water bring together into dough. (Add water 1 tablespoon at a time, if dough becomes too wet compensate by adding a touch more flour mix.).", "Wrap in cling film and chill for 30 minutes.", "Preheat oven to 190c 375f.", "Grease and lightly flour 6 4"" tartlet tins.", "Roll pastry dough until 1/8"" thick and cut 6 rounds of pastry using a 5"" cutter.", "Carefully line the tins, repairing any gaps or holes with scraps of leftover pastry, prick the pastry several times with a fork and return to the fridge to chill for a further 15 minutes.", "Line the tins with parchment paper and baking beans and bake for 6-8 mins after which time remove the beans and parchment paper and return to the oven for a further 2mins, set aside.", "Reduce the oven to 180c 350f.", "Over a medium heat cook the onion in the 1oz butter until just soft, add the leeks and thyme, continue to cook until soft and tender.", "Divide leek mixture between flans.", "In a large bowl mix eggs, cream, seasoning and mustard together and pour over leek mixture.", "Divide cheese between tarts.", "Bake for 15 mins or until set.", "Serve warm or cold."]

* Per serving · 4 servings · Values may vary.