Servings: 10 portions
Preparation: 20 minutes to prepare and 25 minutes to cook
Ingredients:
- 10 tart cases
- 2 leeks, cleaned and sliced
- 50ml olive oil
- 2 eggs
- 150ml of cream
- 1 handful of flat-leaf parsley
- 150g of cheddar, grated
- 20 new potatoes cut length ways
- 100g peas
Alternatives:
Dairy-free cream
Method:
1.) To begin, slice the leeks and cook in the olive oil until soft, but not coloured
2.) Set aside to cool and preheat the oven to 165°C/gas mark 4
3.) Whisk together the eggs, cream, parsley.
4.) Stir in the cooled leeks, peas and grated cheese (leave enough cheese to sprinkle over the top of each of the tarts before baking).
5.) Divide the mixture between the tart cases and top each tart with a little cheese on top.
6.) Pop the tarts on a baking tray and bake for 20-25 minutes, or until the pastry is crisp and the tarts are golden. Best served with warm new potatoes.
7.) Enjoy!
