Leek & Comté cheese tartlets

Ingredients

– 1 medium leek
– 1 sheet of puff pastry (about 250 g / 9 oz), cut into 4 squares
– 2 teaspoons Dijon mustard
– 4 tablespoons grated Comté cheese (or Gruyère, or Emmental)
– 1 tablespoon olive oil
– Salt & pepper

Instructions

1. Preheat the oven to 180°C (350°F), fan if available.

2. Prepare the leek :
Trim off the dark green tops (you can save them for soup or stock), then cut the white and pale green part into two long sections. Slice each section thinly, lengthwise, into ribbons. Rinse thoroughly to remove any grit, then dry using a clean kitchen towel or salad spinner. Toss the leek ribbons in a bowl with the olive oil, a pinch of salt, and some freshly ground pepper.

3. Roll out the puff pastry and cut it into 4 equal squares. Place them on a parchment-lined baking sheet.

4. Assemble the tartlets :
Spread ½ teaspoon of Dijon mustard on each pastry square, leaving about 1 cm (½ inch) around the edges. Sprinkle with grated cheese, then neatly arrange the leeks on top.

5. Drizzle a little olive oil over the leeks, then bake for 20 to 25 minutes, or until the pastry is golden and puffed, and the leeks are just starting to brown at the edges.