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Leek and ham phyllo tarts

By Abigail Donnelly

Serves Makes 12

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

30 g butter
400 g baby leeks, sliced
4 cloves garlic, crushed
500 g sandwich ham, cut into large cubes
8 sheets phyllo pastry, cut into 6 swuares
melted butter, for brushing
500 ml cream
4 free-range eggs
150 g Gruyère cheese, finely grated

Method

Preheat the oven to 180°C.

Melt the butter in a frying pan and sauté the leeks and garlic for 2 minutes. Add the cubed ham and heat through. Set aside.

Brush a muffin tray with melted butter, then line each muffin mould with four layers of pastry, brushing each layer with melted butter.

Fill each mould with spoonfuls of the leekand- ham mixture.

Combine the cream, eggs and cheese and pour into the filled pastries. Bake for 15 minutes, or until the mixture has set.