1 tablespoon oil
1 leek, finely sliced
6 oz broccoli, broken into florets
1/2 oz butter
1/2 0z plain flour
2/3 cup milk
2oz Anster cheese, grated
Fresh chervil to garnish
For the pastry
6oz plain flour
3 oz butter
pinch of salt
To make the pastry, place the flour and salt in a large bowl and rub in the butted and eggs to make a dough. Add a little cold water if necessary, knead lightly, then cover and leave to rest in the fridge for 1 hour.
Preheat the oven to 180 degrees, let the dough return to room temperature for 10 minutes, then roll out on a lightly floured surface and line 8-10 deep muffin pans, prick the bases with a fork and bake in the oven for 10- 15 minutes until the pastry is firm and lightly golden.
Heat the oil in a small saucepan and saute the leek for 4-5 minutes until soft, add the broccoli and stir fry for about 1 minute and then add a little water, cover and steam for 3-4 minutesuntil the broccoli is just tender.
Melt the butter in a seperate saucepan, stir in the flour and cook for 1 minute, stirring all the time, slowly add the milk and stir to make a smooth sauce, add half the cheese and season with salt and pepper.
Spoon a little broccoli and leek into each tartlet case and then spoon over the sauce, sprinkle each tartlet with the remaining cheese and then bake for about 10 minutes, until golden. Serve, garnish with chevril.