Leеk and onion tartlets

Instructions

1. To make the pastry, put all ingredients into the food processor, fitted with the metal hook for dough. Turn the machine on, until you get a ball. Wrap in plastic foil and chill for at least 30 minutes.
2. Lightly butter 6 10 cm tart-let tins (or muffin pans). On a lightly floured surface roll out the dough to 3 mm thickness, then using 12.5 cm cutter, cut as many rounds as possible. Ease the pastry rounds into the tins pressing the pastry firmly into the base and sides. Re-roll the trimmings and line the remaining tins. prick the bases and chill for 30 minutes.
3. Preheat the oven to 190 C. Line the pastry cases with baking sheets and fill with baking beans. bake for 8 minutes until edges are golden. Lift out the baking sheet and beans and bake the pastry cases for 5 minutes until bases appear dry. Transfer to a wire rack to cool.
4. Reduce the oven to 180 C.
5. In a large frying pan, melt the butter over medium heat then add the onion and thyme and cook for 3 minutes. Stir frequently. Add the leeks and cook for 10 minutes until they are soft and tender. In a medium ball beat together the eggs, sour cream, nutmeg and salt and pepper.Add the cream mixture to leeks.
6. Divide the mixture among the pastry cases and sprinkle each with cheese.

• Servings : 6
• Ready in : 70 Minutes
• Course : Appetizers, Main courses
• Recipe Type : Cheese and eggs, Finger foods, Pizza, Pasta, Spagetty, Quiches
• Ingredient : Butter, Caw-milk, Crème fraîche, Egg yolks, Eggs, Emental cheese, Flour, Ground black pepper, Gruyère cheese, Leek, Nutmeg, Onion, Quiche, Salt, Sunflower oil, Thyme