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These pretty tartlets make a great starter for a get-together dinner, or lovely lunch for an extra special gathering with friends. Wonderfully crisp filo pastry is filled with a creamy goat's cheese, crème fraîche and egg mixture and topped with ribbons of charred leek before baking. Pair with a vibrant pomegranate salad and enjoy, or freeze ahead for another time. See method
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Tip: Chill or freeze the leftover pastry for another recipe.
Get ahead: Cook the tarts the day before serving. To ensure the pastry stays crisp, preheat the oven to gas 6, 200°C, fan 180°C and put a baking sheet in the oven to heat. Once hot, add the tarts and heat until piping hot.
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