Hot Broccoli Tartlets

These are some super easy tarts you can make for Easter or for whatever gathering you have planned.

1 tablespoon of olive oil
1 leek finely sliced
6 oz broccoli, broken into florets
1/2 oz butter
1/2 oz all-purpose flour
2/3 cup milk
2 oz Cheddar cheese

For the pastry
6 oz all purpose flour
3 oz butter
1 egg or egg substitute
pinch of salt

Make the pastry by combining the flour, salt and butter with the egg to make a dough.
Add a little cold water if necessary, knead lightly and cover with plastic wrap and leave to rest in the fridge for an hour.

Heat the oven to 375 degrees. Allow the dough to return to room temperature and roll out on a lightly floured surface. Line 8-10 deep muffin pans. Prick the base with a fork and bake in the oven for 10-15 minutes until the pastry is firm and lightly grolden. Increase the temperature to 400 degrees.

Heat the oil in a saucepan and saute the leek for 4-5 minutes. Add the broccoli, stir fry for about 1 minute. Cover and steam for 3-4 minutes, until the broccoli is just tender.

For your sauce, melt butter in a separate saucepan, stir in the flour and cook for about a minute, stirring all the time. Slowly add the milk and stir to a smooth sauce. Add half of the cheese and season with salt and pepper.

Spoon a little broccoli and leek into each tartlet case and then spoon over the sauce. Sprinkle each tartlet with the remaining cheese and then bake in the oven for about 10 minutes until golden.

Serve the tartlets as part of buffet or serve as a starter.