Quick leek tartlets
- By Jo Ingleby Jo Ingleby
Preheat oven to 180c (gas 4).
Slice the leek into thin circles.
Melt the butter in a frying pan and gently cook the leek until soft (roughly 5 mins).
Roll out the bread using a rolling pin until it is as thin as you dare and use it to line tartlet cases or a metal muffin tin.
Mix together cream, eggs, herbs and cheese and season with salt, pepper and nutmeg.
Place the leek and filling in the tins and bake until set and golden (15-20 mins).
Serve as a starter with salad, or make tiny versions for parties.