LEEK, BACON AND EGG TARTS

This recipe was chosen out of one of my recipe books by my youngest daughter Amelia. I have to commend her on her choice as the ingredients were not only in season and thus affordable, but it was easy to make but most importantly was delicious. We had these tarts together with a crunchy salad but it would also go well with steamed vegetables.

                               
                                 LEEK, BACON AND EGG TARTS


1  frozen Puff Pastry, thawed
1 T Olive Oil
1 Leek, finely sliced
2 rashers rindless Bacon, chopped
4 Eggs
1/4 cup grated Tasty Cheese


Salad, to serve


1. Preheat oven to 200 degrees celsius. Line oven tray with baking paper.


2. Cut pastry into 4 squares. Place on tray. Score a 1cm border around each. 
    Bake for 10 minutes.


3. Meanwhile, heat oil in a frying pan on medium. Saute leek and bacon 4-5
   minutes, until leek is tender and bacon golden. Remove from heat.


4. Spread leek mixture over each pastry square. Make indents in centre with 
   back of spoon, break eggs into recesses. Top with cheese.


5. Bake 5-10 minutes, until eggs are set. Serve with salad.


COOKING HINTS FROM VON:-


* I spread some of the pastry bases with ready-made Sun-Dried Tomato 

  Paste before adding the leek mixture and the end result was tasty.