No rabbits were harmed for this post. In fact, this is a recipe that makes one great veggie dinner. This recipe for Welsh Rarebit Tart, a layer of butter leeks, topped with a rich cheesy filling with Worcestershire sauce, strong sharp Cheddar cheese and punchy mustard, made with strong brown ale. Traditionally a tasty lunch on the weekends for us, a cheesy mixture on toast, all bubbling hot and golden. This tart version takes this quick lunch to a great picnic tart or dinner with a salad.
There is a topping of crisp panko breadcrumbs with dried thyme to give an extra crunch but if you want more of a traditional mottled golden surface, you can give the breadcrumbs a pass. When choosing a beer to use, the flavour will come through so you do want a strong brown ale for that beery flavour in the end tart. You can use vegetable stock instead if you want to make it a bit more kid-friendly or if you don’t drink alcohol but you won’t quite get the same rounded flavour. Same with the Cheddar you pick, I like to use an extra mature Cheddar cheese, this can be fairly full-on in the cheese flavour department, if you go for a milder cheese normally, use that one.
Equipment You'll NeedPrint
- 300g Shortcrust Pastry, homemade or shop-bought
- 700g Leeks, sliced
- 25g Unsalted Butter
For Filling –
- 25g Unsalted Butter
- 25g Plain Flour
- 250ml Brown Ale
- 2tbsp Dijon Mustard
- 1tbsp Worcestershire Sauce
- 300g Extra Mature Cheddar Cheese
- 30ml Double Cream
- 3 Free Range Egg Yolks
- Black Pepper, to taste
For Topping –
- 50g Panko Breadcrumbs
- Sprinkle of Dried Thyme
- First blind bake the pastry case, oven to 180C. Roll the shortcrust pastry about 5cm larger than a 20cm tart tin. Line the tin with the pastry, pressing the pastry into the fluted side. Trim the edges slightly. Chill for 30minutes. With a fork, prick over the base of the pastry. Cover with parchment paper, fill the case with baking beans. Bake for 10 mins. Remove the beans and paper and bake for another 5-7 mins until the middle is golden and dry. Leave to cool.
- In a large frying pan, gently melt the butter, add the leeks and gently cook until buttery and soft. Set aside and cool. Once cool, spoon into the cooled pastry case.
- In a large saucepan, melt the butter and the flour and cook for a few minutes to cook out the flour. Over a low heat, add the beer a splash at a time and cooking until all the beer has been used and you have a thickened sauce. Stir in the mustard and Worcestershire sauce. Pour into a bowl, covering the surface with cling film and when the mixture has cooled, refrigerate for 30 minutes.
- Oven to 180C. Once the mixture is cooled, stir in the double cream and egg yolks as well as the black pepper to your taste levels. Gently spoon the mixture over the cooled leeks. Sprinkle over the panko breadcrumbs and the dried thyme. Bake for 15-20 minutes until golden on top.
- Serve best warm not hot but can be eaten cold. Serve with a salad.
- Category: Savoury, Tart
- Method: Baking
- Cuisine: British
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