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Tarten Caws a Chennin (Cheese and Leek Tart)

Tarten Caws a Chennin (Cheese and Leek Tart) is a modern Cymric (Welsh) recipe for a vegetarian tart of leek and cheese in a cream custard base baked in a puff pastry shell. This is a Dwynwen or Valentine's day dish for two individual tarts. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Cheese and Leek Tart (Tarten Caws a Chennin).

prep time

10 minutes

cook time

35 minutes

Total Time:

45 minutes

Serves:

Rating:

Tags : Vegetarian Recipes Milk Recipes Cheese Recipes Baking Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cennin a chaws... prin yw'r cynhwysion a allai fod yn fwy Cymreig na'r rhain. Ac wrth eu cyfuno i wneud tarten cawn gyfuniad gwirioneddol a delfrydol. Yma mae'r rysáit sylfaenol yn cael ei ddatblygu i wneud pryd dydd Gwyl Santes Dwynwen i ddau i'w rannu.

Cynhwysion:

2 gennin, wedi'u golchi a'u tafellu’n denau
2 llwy fwrdd o fenyn
1 wy
80ml o hufen dwbl
125g (1/4 lb) o gaws cheddar cymreig, 80g wedi ei radellu, a’r gweddill wedi'u torri'n ddarnau bach
1 dalen o bastai pwff wedi'i rolio'n barod
Halen a phupur gwyn at flas

Cyfarpar:
2 dun tarten bach â gwaelod rhydd

Dull:

Cynheswch y popty i 200°C (400°F). Sicrhewch fod y crwst pwff wedi ei ddadmer, ond cadwch o yn yr oergell nes eich bod ei angen oherwydd, pan fydd crwst pwff yn yn cynnesu mae'n anodd ei drin. Rhowch y menyn mewn padell ffrio a thoddwch dros wres canolig. Pan fo'r menyn yn ewynnu ychwanegwch y cennin a'i droi i’w orchuddio â'r menyn poeth. Coginiwch y cennin yn ysgafn am ryw 10 munud, nes ei fod feddal a melys ond heb liwio. Trosglwyddowch y cennin i fowlen a'i roi yn y rhewgell i oeri'n gyflym. Tynnwch y crwst allan o'r oergell a'i ddadorchuddio, gan ddefnyddio plât bara fel templed i dorri dau gylch allan. (Rhoddwch y crwst sydd drosodd yn ôl yn yr oergell neu i'r rhewgell i’w ddefnyddio dro arall). Cymerwch y cylchoedd crwst a'u gosod i fewn i ddau dun tarten unigol, gan wthio'n oflaus i'r ffliwtau. Trimiwch yr ymylon yn ofalus a chyda fforch pigwch waelod y crwst aml waith (mae hyn yn cadw'r crwst rhag codi tra mae'n coginio). Cymerwch ddwy ddalen o bapur wrthsaim, sgrialwch nhw i fyny cy neu hagor allan a'u gosod dros y crwst (yn y ddau dun) yna ychwanegwch ffa pobi neu reis am eu pen. Trosglwyddwch i'ch popty a gynheswyd ymlaen llaw, gan eu pobi'n ddall am 15 munud. Yn y cyfamser, cyfunwch yr hufen, yr wyau, yr halen a'r pupur mewn powlen. Cymysgwch yn ysgafn cyn plygu drywodd 3/4 o'r caws wedi'i radellu. Ar ôl 15 munud cymerwch y tuniau tarten allan o'r popty a thynnu'r ffa pobi a'r papur allan. Yna lleihawch gwres y popty i 180C (360F). Taenwch y darnau caws dros y gwaelod yna gorchuddiwch gyda'r cennin. Arllwyswch yr wy'n ofalus i fewn i'r crwst nes ei fod bron yn cyrraedd y brig. Gwascarwch y caws sydd ar ôl ar ben ur wyau, yna trosglwyddwch i'r popty a choginio am 20-30 munud tan for pen y tartenau’n euraidd. Gweinwch gyda ferw dŵr, roced neu salad werdd.

English Translation

Leeks and cheese… there are few ingredients that could be more Welsh than these. And when combine to make a tart then it’s truly and ideal combination. Here the basic recipe is developed to make a St Dwynwen’s day meal for two to share.

Ingredients:

2 leeks, washed and sliced thinly
2 tbsp butter
1 egg
80ml (1/3 cup) double (heavy) cream
125g (1/4 lb) Welsh cheddar cheese, 80g (2 2/3 oz) grated and the remainder cut into small chunks
1 sheet of ready rolled puff pastry
Salt and ground White pepper, to taste

Equipment:
2 small loose-bottomed tart tins

Method:

Pre-heat the oven to 200C (400F). Ensure the puff pastry is thawed, but keep it in the fridge until you need it because when puff pastry gets warm it is quite hard to handle.

Put the butter into a frying pan and melt over a medium heat. When the butter is foaming add the leeks and stir to coat with the hot butter. Cook the leeks gently for around 10 minutes, until soft and sweet but with not coloured. Transfer the leeks to a bowl and put into the freezer to cool quickly.

Take the pastry out of the fridge and unwrap, using a side plate as a template to cut out two circles (put the left-over pastry back in the fridge or into the freezer as you can use it another time). Take the pastry circles and fit them into two individual loose-bottomed tart cases, gently pushing into the flutes. Carefully trim the edges and with the tines of a fork gently prick the pastry all over (this keeps the pastry from lifting while it cooks). Take two sheets of greaseproof paper, scrunch them up then flatten back out and place them over the pastry (in the two tins) then top with either baking beans or rice. Transfer to your pre-heated oven and bake blind for 15 minutes.

In the meantime, combine the cream, eggs, salt and pepper in a bowl. Mix gently then fold through ¾ of the grated cheese.

After 15 minutes take the tart cases out of the oven and remove the beans and paper and reduce the heat to 180C (360F). Arrange the cheese chunks over the base then top with the leeks. Carefully pour the egg mix into the base until it almost reaches the top.

Top with the remaining grated cheese then transfer to your pre-heated oven and bake for 20-30 minutes until they golden.

Serve with watercress, rocket or a green side salad.