Leek and Onion Tartlets

• 225g Shortcrust Pastry

Filling

• 1 Large Onion, thinly sliced
• 1 clove Garlic, crushed
• 2 tbsp Oil
• 450g Leeks, trimmed and thinly sliced
• 50g Margarine or Butter
• 1 Egg,
• 150ml Single Cream or Milk/Yoghurt
• Salt and Pepper
• Good pinch Allspice
• 50g vegetarian cheddar cheese or vegetarian Caerphilly cheese, finely grated

Chill the pastry whilst preparing the filling.

Fry the onion in the oil until soft but not coloured.

Add the garlic, leeks and margarine and continue to cook until 5 -6 mins until the leeks are soft.

Cool a little then drain thoroughly in a sieve.

Beat the egg and cream together, season with salt pepper and allspice.

Roll out pastry and use to line 4 -5 tartlet tins.

Divide the leeks and onion between the pastry cases and spoon the egg mixture over each.

Sprinkle with cheese and cook at 200C, Gas Mark 6 for 20 mins. Reduce to 180C Gas Mark 4 for a further 15 - 20 mins until brown and firm.

Serve hot or cold.