ROCKET, LEEK AND EGG TARTLETS

Wonderfully peppery rocket with meltingly sweet leeks topped with a glistening egg makes a wonderful meal whatever the occasion!

Serves 4

1 medium size leek, sliced thinly and washed and drained well

½ tsp ground cumin

½ tsp ground coriander

6 Tbsp olive oil, plus extra for drizzling

2 cups fresh rocket

1 ½ Tbsp flat-leaf parsley

1 ½ Tbsp coriander leaves, roughly chopped

250g puff pastry

30g soured cream

4 medium free-range eggs

Salt and cracked pepper

Method

Preheat oven to 210C/190C fan.

Warm up a medium fry pan and add 2 Tbsp oil, add chopped leeks and cook gently for 2-3 minutes, add the spices and cook for a further minute. Remove from the heat and add the rocket, parsley and coriander, mix to combine.  Don’t worry that the rocket starts to wilt as this is the desired effect, set aside.

On a lightly floured surface, roll out the puff pastry to about 3mm thick and cut out four 15x15 cm squares.  Prick all over with a fork and place the squares, spaced well apart, on a baking tray lined with baking paper.  Leave to rest in the fridge for at least 30 minutes.

Remove the pastry from the fridge and brush the top and sides with beaten egg.  Using the back of a spoon or something similar, spread half a tablespoon of soured cream over the pastry squares, leaving a little space around the edge.  Add about 3 tablespoons of leek and rocket mixture over the sour cream ensuring that you don’t go over the space around the edge so it’s clear to rise. Using the back of a spoon mold a little shallow hole to break an egg into it later on, which prevents it running away!

Bake the tarts for 10 minutes, then remove from oven and crack one egg per tart.  Return to the oven and cook for another 7 minutes, until the eggs are just set.  Sprinkle with a little salt and cracked pepper, and a light drizzling of extra virgin olive oil.