For 35-50 tartlets
1 thinly sliced, cleaned leek
150 g shelled peas
100 ml milk
1 pinch of freshly grated nutmeg
200 g diced Roquefort
35-50 pastry tartlets (see pg. 140)
Salt and pepper
Melt the butter in a pan. Add the leek and melt it, stirring, for about 5 minutes. Add the peas, season and cook, stirring occasionally, for 20 minutes. In a bowl, beat eggs with milk, nutmeg and a pinch of salt.
To serve, fill the tartlets with leek, cover with 1 tablespoon of egg mixture, and pour over the Roquefort. Bake tartlets in a preheated oven at 200 Celsius for about 10 minutes.