Salmon & Leek Tartlets

Pastry
100g Butter
200g Plain flour
1 Egg
Pinch of salt

Filling
1 Leek sliced
50g Cheddar Cheese
25g Parmesan Cheese
100ml Creme Fraiche
1 large Egg
1 tablespoon Olive Oil
Chopped Chives
Salmon Fillet

Method
1. Put flour into a large bowl, add butter in small pieces using fingertips "rub in" until it resembles fine breadcrumbs.
2. Beat egg and add. Use a round bladed knife to stir. Then use hands gently to bring the pastry together to form a ball.
3. Roll out pastry onto a floured surface & line a flan ring. Rest in the fridge whilst preparing the filling.
4. Filling - Taking the Salmon fillet, remove any skin and bones and cut into small chunks.
5. Beat the Egg and add the Creme fraiche, Cheese & chopped Chives.
6. Cut the Leek into thin slices, heat Olive oil in a pan and saute the Leek until softened.
7. Put Leeks on the base of the tart, add the Salmon chunks and remaining ingredients but do not overfill!
8. Place the tart on a baking tray into a preheated oven 200°C fan 190°C/375°F/Gas5 approx 20-25 minutes until golden and pastry comes away slightly from edges.
9. Cool on a wire rack, Eat while still warm.