Tomato, Walnut & Leek Tartlets

Ingredients

• 500 g ( 1 lb 2 oz) of puff pastry (I used thawed, ready made puff)
• Four tablespoons of butter
• Four small or 2 large leeks cat into thick slices
• 12 Cherry or Grape tomatoes
• 60 g (2 oz) of chopped walnuts
• Two large eggs, beaten
• 1/4 cup of mayonnaise
• Salt & pepper to taste

Instructions

1. Roll out your pastry then cut into pieces of approximately 15 cm x 18 cm (6 x 7 inches)
2. Line a baking sheet with parchment and place your pastry pieces onto it.
3. Score a line all the way around each piece approximately 2 cm (3/4 inch) from the edge, being careful not to cut completely through.
4. Chill the pastry for 45 minutes.
5. While the party is chilling melt the butter in a pan and add the leek slices, cooking them gently for 2 minutes to soften them – but don’t brown them.
6. Reduce the heat and cover the pan, leaving the leeks to gently cook for a further 4 minutes, until they are soft but still brightly coloured.
7. Place the leeks into a bowl & add the tomatoes, walnuts and salt & pepper to taste.
8. Brush the edges of the tartlets with a little of the beaten egg.
9. Beat the rest of the egg into the mayonnaise then add to the leek mixture stirring gently to keep the leeks as whole as possible.
10. Spoon the mixture into the centre of your pastry, within the lines you scored earlier.
11. Bake for 20 minutes at 400 F or 200 C until the pastry edges are golden and puffy and the mixture in the centre has set.
12. Serve with salad and new potatoes.