LEEK & BLUE CHEESE TARTLETS

Makes 4

The sweet, mild flavour of slow-cooked leek balances the sharp acidity of blue cheese with a rounded, buttery taste. Marry this delectable duo with the crumbly texture of warm butter puff pastry and you’ve practically got all the planets aligned and the angels singing. 100g butter, chopped 2 medium leeks, pale section only, halved lengthways, washed, thinly sliced 2 garlic cloves, peeled, crushed 200g good-quality blue cheese, crumbled 3 eggs 300ml pure cream rocket leaves and tomato chutney, to serve

BUTTERPUFFPASTRY

1½ cups plain flour pinch of salt 100g chilled butttter, chopped ⅓ cup sour cream or natural yoghurt To make pastry, combine flflour and salt in a large bowl. Using your fifingertips, rub butter into flflour until mixture resembles fifine breadcrumbs. Add sour cream and bring mixture together with your hands. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes. Preheat oven to 180°C. Grease four 10cm-round tart pans with removable bases. Divide dough into 4 portions. Roll out 1 portion between 2 sheets of baking paper until 3mm thick. Line a pan with pastry and trim excess. Prick pastry base with a fork. Repeat with remaining dough portions. Place pans on a baking tray in refrigerator for 30 minutes to rest. Line pastry cases with baking paper and fifill with pastry weights. Bake for 15 minutes. Remove paper and weights. Bake for 10–15 minutes or until pastry is golden. Cool in pans. Meanwhile, melt butter in a frying pan over a medium heat. Reduce heat to low. Cook leek and garlic for 20 minutes or until translucent. Cool. Spoon leek mixture among pastry cases. Top with blue cheese. Whisk eggs and cream in a jug. Season. Pour egg mixture among pastry cases. Bake for 20–25 minutes or until set. Stand for 5 minutes. Remove from pans. Serve with rocket and tomato chutney.