Sieve flour into a large mixing bowl and add a pinch of salt.
Rub butter into flour and salt mixture until it resembles very fine breadcrumbs.
Mix in enough ice cold water to bring the mixture together.
Kneed the pastry gently to bring the entire mixture together.
Cover with cling film and rest in the fridge until required.
Roll out the pastry and use it to line 16 individual muffin tins with the pastry. If desired you can just make one large (10 inch) tart instead. Store any leftover pastry in either the fridge or the freezer.
Pop the pastry lined tartlet moulds into the fridge and allow to cool.
Preheat the oven to 180C/350F/Gas Mark 4
3 large eggs
3floz /75ml milk
Freshly chopped parsley
Salt & pepper
1 leek-sauteed gently
2oz/50g grated mozzarella/goats cheese
5oz/150g sundried tomatoes
4oz/110g smoked bacon lardons
Heat a frying pan and gently cook the smoked bacon lardons until lightly browned. Allow to cool slightly. Divide the sun dried tomatoes, sauted leek and bacon lardons between the tartlet moulds.
In a separate bowl beat the eggs, milk and cream together with the seasoning and chopped parsley.
Pour this savoury egg custard onto the bacon and tomato filling in the tartlet case.
Transfer to the preheated oven and bake for 18-20 minutes until the egg custard is set.
After the first 8-10 minutes in the oven remove the tarts and scatter with the grated mozzarella cheese and continue to bake
Serve the tartlets (hot or cold) with a mixed green salad