WARM STILTON AND LEEK TARTS

TARTS
350g (12oz)nplain flour
salt
175g (6oz) butter, cubed
2tbsp wholegrain mustard

FILLING
25g (ľoz) butter
2 medium leeks, trimmed, washed and sliced
Pinch of grated nutmeg
Ground black pepper
200ml (1/3 pint) single cream
2 large eggs
100g (3˝oz) Stilton cheese, crumbled
3tbsp Parmesan cheese, freshly grated

Sift the flour and a pinch of salt into a large bowl. Add the butter and use your finger tips to rub it into the flour until the mixture resembles crumbs. Stir in the wholegrain mustard and 3-4 tbsp of cold water and mix to form a firm dough.

Preheat the oven to 200°C gas mark 7. Cut the pastry into 6 even pieces. Roll out each piece to a circle measuring about 14cm, then use to line a 12cm by 4cm fluted flan tin. Fill each tart with a piece of crumpled baking parchment then half fill with baking beans. Stand the cases on a baking sheet and bake blind for 15 minutes removing the beans and paper for the final 5 minutes until the base is golden

Meanwhile prepare the filling: melt the butter in a medium pan, add gthe leeks and sauté for 4 minutes. Stir in the nutmeg, season, cover and cook for 6-7 minutes or until tender.

Beat the cream and eggs together with a little salt and plenty of ground black pepper.

Reduce the oven temperature to 180°C Gas mark 6, Divide the leeks between the flan cases, scatter over the Stilton, then divide the cream mixture between them. Sprinkle over the Parmesan and bake for 15-20 minutes or the filling is set and golden.

Cool in the tins for 5 minutes before serving warm with a salad garnish.