method
1. Roll out pastry to 1/8 inch (2 mm) thick and use to line four 4 inch (10 cm) shallow tartlet tins.
2. Bake blind at Mark 5 (190°C) 375°F for 10 to 15 minutes. Meanwhile, cook the potatoes and celeriac in boiling salted water for 15 minutes, or until soft. Drain.
3. Sieve. Stir in 1 oz (25 g) butter and season with salt and freshly ground white pepper. Fill pastry cases.
4. Melt the remaining butter in a pan and cook the leeks for 10 minutes. Spoon into the tarts and cook at Mark 4 (180°C) 350°F for 10 minutes.
2. Bake blind at Mark 5 (190°C) 375°F for 10 to 15 minutes. Meanwhile, cook the potatoes and celeriac in boiling salted water for 15 minutes, or until soft. Drain.
3. Sieve. Stir in 1 oz (25 g) butter and season with salt and freshly ground white pepper. Fill pastry cases.
4. Melt the remaining butter in a pan and cook the leeks for 10 minutes. Spoon into the tarts and cook at Mark 4 (180°C) 350°F for 10 minutes.
serving amount
serves 4
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