Smoked haddock, leek and chive tartlets

Method

1. Make the pastry by whizzing the flour, cayenne, butter and some salt and pepper in a food processor until it resembles breadcrumbs. (If you don’t have a food processor, mix the ingredients in a mixing bowl, rubbing in the butter with your fingers.) Add the egg yolk and gradually pulse/mix in the cold water until the dough just starts to come together (you may not need it all). Tip out onto cling film, bring together into a ball, then wrap in the cling film. Chill for 30 minutes.
2. Melt the 30g butter in a deep frying pan and gently cook the leeks, white wine, stock and thyme for 15-20 minutes until the leeks are tender and the liquid has reduced. Discard the thyme sprigs and set the pan aside.
3. Heat the oven to 200°C/180°C fan/gas 6. Divide the chilled pastry into 4 equal pieces and roll out on a lightly floured work surface (or between sheets of non-stick baking paper). Line each tart case with pastry, pressing into the edges/flutes, then trim and prick the bases all over with a fork. Line with non-stick baking paper and fill with baking beans, then chill for 10-15 minutes. Bake for 15 minutes, then remove the beans and paper and bake for 5-10 minutes until the pastry feels sandy.
4. Turn the oven down to 170°C/ 150°C fan/gas 3½. Mix the eggs with the crème fraîche, chives, cheddar and seasoning in a small bowl. Divide the leeks and smoked haddock evenly among the tart cases and place on a baking tray. Divide the egg mixture equally among the tarts and bake for 20 minutes until golden brown and set. Sprinkle with a little extra cayenne and serve with a green salad.