Brie, Leek, Watercress & Cranberry Tartlets

Makes around 16-20, depending on cutter size

Prep time: 10 mins

Cook time: 30 mins 

Ingredients:

1 sheet ready rolled puff pastry

1 piece brie, sliced

80g watercress, chopped small

1 leek, chopped fine

Cranberry sauce

Butter

Method:

1. Preheat the oven to 180° and grease a muffin tray

2. Using a pastry cutter, cut circles from your pastry to fit your muffin tray, and pop one in each hole.

3. In a pan over a medium heat, cook the leeks in a little butter until starting to soften, take off the heat then add the watercress and stir through – drain off any excess butter

4. Layer your tarts with the leeks and watercress first, a slice of brie, then a dot of cranberry sauce on top – this will melt into the brie and caramelise in the oven.

5. Bake for about 20 minutes, until the pastry is golden and the brie is fully melted

Photography by Lara Jane Thorpe