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1 hour, 30 minutes

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15 minutes

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Leek and ham phyllo tarts

15 minutes

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.

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Braaied paella

Whole-wheat and pumpkin salad with gremolata dressing

Chicken with smashed peas and broad beans

Marinated Buffalo mozzarella and fig salad

Melkkos with preserved figs

Potted asparagus and cheese quiche

Bloody Mary soup

Beef carpaccio

Halloumi and olive pizza

Lentil fritters

Mushroom and asparagus pasta

Dark chocolate summer salad

Leek and ham phyllo tarts

Leek and ham phyllo tarts

Ingredients

Method