Method

• Preheat oven to 210C/190C fan
• Warm up a medium fry pan and add 2 Tbsp oil, add leeks (sliced thinly and washed and drained well) and cook gently for 2-3 minutes
• Add the spices and cook for a further minute
• Remove from the heat and add the rocket, parsley and roughly chopped coriander, mix to combine
• Don’t worry that the rocket starts to wilt as this is the desired effect
• Set aside
• On a lightly floured surface, roll out the puff pastry to about 3mm thick and cut out four 15x15 cm squares
• Prick all over with a fork and place the squares, spaced well apart, on a baking tray lined with baking paper
• Leave to rest in the fridge for at least 30 minutes
• Remove the pastry from the fridge and brush the top and sides with beaten egg
• Using the back of a spoon or something similar, spread half a tablespoon of soured cream over the pastry squares, leaving a little space around the edge
• Add about 3 tablespoons of leek and rocket mixture over the sour cream ensuring that you don’t go over the space around the edge so it’s clear to rise
• Using the back of a spoon mold a little shallow hole to break an egg into it later on, which prevents it running away
• Bake the tarts for 10 minutes, then remove from oven and crack one egg per tart
• Return to the oven and cook for another 7 minutes, until the eggs are just set
• Sprinkle with a little salt and cracked pepper, and a light drizzling of extra virgin olive oil