Ingredients

Method

• 1 T butter
• 300 g leeks, washed and roughly chopped
• sea salt, to taste
• 3 cloves garlic, finely chopped
• 6 free-range eggs
• 150 g Gruyère or Cheddar cheese
• 1 cup cream
• 30 g chives finely chopped, plus extra to garnish
• 1 T olive oil
• 250 g streaky bacon, roughly chopped

Method

Ingredients

Heat the butter in a pan over a medium heat. Add the leeks and salt. Cook for 5 minutes until the leeks are soft, then add the garlic and cook for a further 5 minutes. Remove from the heat and transfer to a mixing bowl and allow to cool slightly.

In a separate bowl, whisk together the eggs, cheese and cream. Pour into the leek mixture and add the chives. Season with salt.

Pour the mixture into 6 small baking tins or a large 1.5 litre baking dish. Bake for 20 minutes, or until the egg has cooked and the centre is slightly wobbly.

Heat the olive oil in a pan over a medium heat and fry the bacon. Scatter the bacon over the tarts and garnish with chives.