LEEK & BACON TARTLETS

Takes 40min serves 6 100g streaky bacon, diced 20g butter 2 leeks, trimmed and sliced 100ml white wine

6tbsp crème fraîche 500g puff pastry Flour, to dust 4 sprigs of thyme, leaves picked

1 Preheat the oven to 190°C/fan 170°C/gas 5. Fry the bacon for about 10min until golden, but still pink. Set aside. 2 Heat the butter in the same pan and fry the leeks for about 5min. Season with salt and black pepper. Pour in the wine and bubble for another 5min until the leeks are soft and most of the liquid has evaporated. Stir 3tbsp of the crème fraîche through the leeks and add the bacon back to the pan. Remove from the heat. 3 Roll out the pastry on a lightly floured work surface until just thicker than a £1 coin, cut out 6 x 12cm circles using a saucer as a guide. Mark a 1cm margin around the edge and put onto a baking tray. Spread the remaining crème fraîche into the middle of each tart, then top with the leek and bacon mixture and half the thyme leaves. 4 Bake for 15-20min. Sprinkle with the remaining thyme and serve.

‘Short of time? roll out the pastry to make a giant tart instead,then cut it into portions’