For the leek tarts with Saint Albray, lay out the short pastry in 6 small ramekins. Wash the leeks and cut them into pieces. Sauté with butter on low heat and season with salt.
Remove the rind of the St. Albray and cut the cheese into small cubes. Put the leeks and St. Albray in the ramekins.
In a bowl, beat the eggs, add crème fraîche, curd cheese, flour and the mushroom slices. Season with salt, pepper and a little nutmeg.
Pour the mixture into the ramekins and bake the Saint Albray leek tartlets in a preheated oven at 240 °C for 40 minutes.
Preparation Tip:
The leek tartlets with Saint Albray are suitable as an appetizer, main course or side dish.
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