Mincemeat Tarts

For the dough: Knead dough ingredients together with 1-2 tablespoons ice water into a smooth dough. Cover and refrigerate for about 30 minutes.

For the filling: Grease the tart tins with oil. Fry ground meat in 1-2 tablespoons oil until crumbly then allow to cool. Drain sun-dried tomatoes. Rinse leek, cut white section into 1.5-2 cm (approximately 1/2-3/4 inch) long pieces and finely chop green section. Remove dough from refrigerator, divide into four parts. Roll out and line tart tins with it. Combine cooled ground meat with Parmesan cheese, creme fraiche and egg. Peel garlic and crush using a garlic press into the mixture. Pour mixture into tart tins and season with salt and pepper. Place 3-4 pieces of leek on the tart. Halve the tomatoes and mix with pesto, spoon into gaps between the leeks. Place small pieces of butter on each tart and bake in a preheated oven at 225°C (approximately 425°F) for about 25 minutes.