Wildly Addictive Leek and Roquefort Tartlets

First make the pastry. Measure the flour, salt, mustard and butter into a bowl, and rub in until the mixture resembles fine breadcrumbs. Add the Parmesan and beaten egg and mix again until it all comes together. Chill for 30 minutes wrapped in clingfilm.

For the filling, heat the butter in a pan and add the sliced leek. Cover and cook over a low heat for about 15 minutes to soften. Return to a high heat to get rid of any excess liquid.

Preheat the oven to 200°C.

Roll the pastry out thinly on a lightly floured surface and, using a cutter, cut into eight discs. Use these to line two Yorkshire pudding trays.

Bake the pastry blind in the preheated oven for 
15 minutes, removing the paper and beans for the last
 5 minutes.

Reduce the temperature to 180°C.

Divide the cooled leek between the pastry-lined Yorkshire pudding tins, and top with Roquefort and chopped parsley.

Beat the eggs and add the cream, nutmeg and some seasoning. Carefully pour the egg and cream mixture into the tartlets.

Bake in the reduced-temperature oven for 15–20 minutes until the filling is set and beginning to colour.