- 320g pack ready-rolled puff pastry 5 tbsp olive oil
- 2 medium leeks, trimmed, rinsed and sliced
- 3 sprigs thyme, leaves picked
- 100ml beer
- 100ml crème fraîche
- 3 tsp English mustard
- 2 tsp Worcester sauce
- 3 medium free-range egg yolks
- 150g mature Cheddar cheese, grated juice of 1⁄2 lemon
- 1⁄4 tsp sugar
- salt and pepper to taste
- baby-leaf salad, to serve
- Preheat oven to 200°C. Unroll pastry and cut into 6 rectangles about 11,5cm x 12,5cm. Transfer to a baking sheet lined with greaseproof paper. Using a small, sharp knife, lightly score a border 1cm from edge, making sure you don’t cut through pastry. Prick each base with a fork inside the border. Chill while you make the filling.
- In a large frying pan, heat 3 tbsp oil and gently fry the leeks and half the thyme leaves for about 5 minutes until beginning to soften. Add the beer, crème fraîche, 2 tsp mustard and Worcester sauce. Increase heat and simmer for 5 minutes until reduced. Remove from the heat, season and set aside to cool slightly. Brush edges of tartlets with 1 egg yolk. Bake for 12 minutes until risen.
- Meanwhile, stir cheese and remaining yolks into cooled leek mixture. Spread mixture inside border of each tartlet, scoring around the edges again and pressing down centre if necessary. Return to oven for 10 minutes until golden and bubbling.
- For the dressing, whisk together the remaining oil and mustard and the lemon juice with the sugar. Season to taste. Sprinkle cooked tarts with remaining thyme leaves; serve with salad leaves and dressing.
GET AHEAD Make filling and dressing up to a day ahead, but assemble and bake tarts just before eating to avoid soggy pastry.
Each Serving About 2 080kJ, 41g fat (19g saturated), 18g carbohydrate (3g total sugars), 11g protein, 2g fibre.