What you will need
- 1 tbs olive oil
- 2 leeks, white part only, thickly
- sliced widthways
- 300g Swiss brown mushrooms, thickly sliced
- 4 bacon rashers, thinly sliced
- 1 tbs Dijon mustard
- 20g butter, melted
- 1 1/2 sheets (25cm) ready-rolled frozen puffed pastry, just thawed
Preheat oven to 220°C. Heat half the oil in a frying pan over medium heat. Add half the leek and cook for 1 minute each side or until lightly golden. Transfer to a plate. Cook mushrooms for 1 minute each side or until golden. Transfer to a plate.
Add bacon to the pan and cook, stirring, for 2 minutes or until lightly golden. Remove from heat. Combine mustard and butter in a small bowl.
Arrange leek, mushroom and bacon evenly among six 9cm (base measurement) fluted tart tins with removable bases. Drizzle with mustard mixture.
Cut pastry sheets into 6 squares. Place a pastry square over each tart tin and trim edges. Gently press squares down on to the leek mixture. Place on an oven tray.
Bake in preheated oven for 20 minutes or until pastry is puffed and golden. Remove from oven and set aside for 5 minutes before turning out on to a serving platter. Serve at room temperature.