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Leeks are so underrated and I have to remind myself to use them for more than just soups and chicken pies. In these tarts they are the star and as well as looking pretty they are absolutely scrumptious with soft and sweet, leeks combining with the tang of parmesan and saltiness of prosciutto. Perfect really!ÌýÌýÌý

Makes 4Ìý

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IngredientsÌý

3-4 leeks, cut into 2cm thick rounds (to yield about 16-20)Ìý

30g butterÌý

2 sheets savour short crust pastryÌýÌý

1 tbsp olive oilÌýÌý

4 eggsÌý

150g crème fraicheÌýÌý

200mls creamÌýÌý

½ tsp wholegrain mustardÌý

¼Ìý tsp sea salt + pinch black pepperÌý

100g parmesan, grated + extra chunks for topsÌýÌý

50g prosciuttoÌýÌý

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MethodÌý

1. Preheat oven to 180 C. Place oven tray in to heat. Ìý

2. Line four 12cm tart tins (or one large 25cm) with pastry and trim edges neatly. Chill for 20 minutes. Ìý

3. Carefully place leek rounds in a pan with butter and oil, cover and cook gently until they begin to soften and are cooked through - about 20-30minutes. Turn once halfway through cooking but do so carefully as they like to unravel! Cool. Ìý

4. In a bowl whisk together eggs, crème fraiche, cream, mustard and seasoning. Ìý

5. Sprinkle grated parmesan over chilled pastry bases then position cooked and cooled leeks, leaving a little space between each. Transfer tarts to oven tray at this stage to avoid spillage later. Pour egg mixture around the leeks, until each case is full. Top with scrunched up prosciutto and extra cheese. Ìý

6. Gently slide back into oven and cook for 30-35 minutes (longer for large tart)Ìý or until pastry is golden and filling is just firm.Ìý Ìý

7. Leave to cool for 5-10 minutes and serve. Ìý

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Nici’s note:ÌýÌý

Prosciutto (and pancetta for that matter) can seem expensive but a little goes a long way in recipes such as this as the flavour is very intense.ÌýÌý

Always remove tarts from fluted tins whilst still a little warm as they come away from the tin easier when pastry is not completely cold.ÌýÌýÌý

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