Cheesy Veggie Tartlets

Place the leeks in a steamer and steam for 10 minutes.

Wash the lettuce and spinach leaves and plunge into salted boiling water for 1 minute to blanch. Drain and place them flat on a clean cloth and carefully dry.

Preheat oven to 200°C | 400F | gas 6. Grease 6 loose-bottomed tart tins.

Roll out the pastry on a floured surface and cut out six rounds. Line the tart tins with rolled out pastry rounds, prick the bottoms with a fork.

In a large bowl beat together the cream, eggs, salt and pepper. Place the cooked leeks into the tart tins.

Cover the leeks with the lettuce and spinach leaves. Divide the cream and egg mixture between the tart tins. Sprinkle with ground nutmeg.

Place in oven and bake for 25 minutes until slightly browned and cooked through.