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1
To make the pastry, rub together the flour, butter and salt with your fingertips until you have something that resembles breadcrumbs.
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2
Try not to overmix and keep it as cold as possible.
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3
Add the egg and bring together everything into a ball of dough.
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4
Flatten the ball with your hands and wrap in cling film.
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5
Chill in the fridge for at least half an hour.
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6
Roll out the pastry on a lightly floured surface to a thickness of a couple of millimeters.
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7
Use the pastry to line 8 small tart tins or one big tin and trim any excess, remembering that the pastry will shrink when cooked.
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8
Chill for 30 minutes.
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9
Preheat the oven to 180 degrees C/350 degrees F, line each pastry case with a piece of greaseproof paper and fill with baking beans/rice.
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10
Bake for 15 minutes and then remove the paper and bake for another 5 minutes until light golden brown.
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11
While the pastry is cooking, heat the oil in a small pan over a medium heat.
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12
Add the garlic and leeks and cook until softened.
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13
In a bowl, beat the egg and add the creme fraiche, cheese and leek and garlic mixture.
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14
Season to taste.
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15
Pour the mixture into the blind-baked pastry cases and bake for 15-20 minutes until brown and set in the middle.
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16
Serve warm or cold.
