Potato and leek Tartlets

This is probably the answer to the "I don't know what to cook" meal,  for me; or even more importantly, the "I don't want to shop" meal! Lately that seems to be my theme song.You can replace just about everything in this recipe with something else, so long as you actually use the potato. This last time I made them, I just pressed the pastry into the tins, but you are meant to roll it. Whatever is easiest, I can't say I noticed a difference. It makes great little snack size tartlets, or bigger individual tarts for supper. Serve with a nice crisp green salad. A crisp white wine won't hurt either. Don't tell me I am encouraging you to drink...

                                                 Potato and leek Tartlets
Makes 8 small or 4 medium sized tarts

Pastry:
5T butter (75g)
250ml flour
2.5ml salt
2,5ml Baking powder
125ml cheddar cheese, grated
1 egg yolk
3T ice water

Mix butter into the dry ingredients, add the remaining ingredients and mix to form a dough. A food processor works like a charm. Roll out the dough and line tart tins of your choice. Use little tins with the loose base.

Filling:
1 large onion, finely chopped
4 leeks, thinly sliced
olive oil
15ml garlic, chopped
10ml rosemary, chopped
3T marscapone cheese, heaped (or cottage cheese!)
3T grated Parmesan cheese
2large potatoes, cubed
salt and pepper
2 eggs
180ml cream

Fry onions and leeks in oil until nearly caramelized, add the garlic and rosemary. Remove from heat, stir in the marscapone and leave to cool. Gently fry the cubed potatoes in a little oil till cooked and turning brown and crispy, season. Cover the pastry with a layer of Parmesan, then a layer of onion then a layer of potato, another of onion. Mix the eggs with the cream, season  and carefully pour over. Bake for 20 minutes at 190C