Leek & Feta Mini Summer Tarts

INGREDIENTS:

• 6 ready to eat savoury pastry cases
• A small knob of butter
• 2 small leeks, sliced into rounds
• 100g feta cheese, crumbled
• 100ml double cream
• 50ml whole milk
• 2 large free range eggs
• Freshly ground black pepper and salt to taste
• Summer salad topping
• 2 small mini cucumbers, thinly sliced lengthways
• Handful of seasonal cherry tomatoes, sliced
• Small handful of fresh peas, uncooked
• Small handful of edamame beans, precooked
• Small handful of micro herbs or small rocket leaves
• Extra virgin olive oil for drizzling
• A squeeze of lemon juice
• Freshly ground black pepper and salt to taste

METHOD:

1. Heat the oven to Gas Mark 3 / 325°F / 170°C and prep a baking tray with greaseproof paper.
2. Melt the butter in a frying pan, add the sliced leeks and cook over a medium heat until soft and golden. Season with salt and pepper, then arrange the leeks in the 6 individual tart cases and scatter over the crumbled feta.
3. In a Denby jug, mix together the double cream, milk and 2 large free range eggs. Season the mixture with salt and pepper, then pour on top of the leeks and feta inside the mini pastry cases.
4. Bake in the oven for 25 to 30 minutes until set with a slight wobble. Allow to cool for 15 minutes.
5. In a large Denby bowl, combine all of the summer salad ingredients. Drizzle over the olive oil and lemon juice.
6. Assemble the tarts on a Denby serving platter. Top with the summer salad mixture and finish with the micro herbs. Enjoy!