Makes 12 tartlets
-150g crème fraîche
-3 leeks, washed and sliced
-100g vintage cheddar, cut into in small cubes
-12 sage leaves
-50g butter, in cubes
-50g margarine, in cubes
1. Preheat the oven to 180c. To make the pastry put the flour, butter and margarine into a food processor with the salt and whizz until you have a fine breadcrumb texture. Add a few drops of water until the mixture starts to come together. Roll out and cut out 9 - 10 diameter rounds. Use this to fill a greased 12 hole muffin tin. Chill in the fridge for 20 minutes.
2. Meanwhile make the filling. Sweat the leeks in some oil for 10 minutes or until soft, season. In a separate pan heat up some sunflower oil and fry the sage leaves 2 or 3 at a time until crisp. Set aside. In a bowl whisk the eggs and crème fraîche together and season.
3. Divide the leeks between the pastry cases and pour in some of the egg mixture in each. Top with cubes of cheddar and a crispy sage leaf.
4. Bake for 15 - 20 minutes or until cooked through and golden.