To make the filling, melt the butter in a saucepan over a low heat and sauté the leek, bay leaf, thyme and salt. Cover and cook slowly for 5 minutes. Take the lid off after 5 minutes and continue to cook, stirring regularly, for an additional 5 – 10 minutes, until the mixture is dry.
Remove from the heat. Remove the bay leaf. Add the cumin and mix well, and then set aside to cool, and get onto making your pastry cases.
Grease three 12-hole mini muffin tins. Using a 7cm plain round cutter, cut 30 rounds from the pastry. Press the rounds into the prepared muffin tins, pressing well into the corners. Refrigerate the lined tins for 10 minutes.
Turn your oven on and preheat to 170C.
Whisk together the cream and eggs. Season with salt and pepper. Transfer into a pouring jug.
Fill each tartlet shell with 1/2 teaspoon of the leek mixture, then carefully pour in the egg mixture. Bake for 10 - 15 minutes, or until the filling is set. Remove the tartlets from the tin whilst still warm.
Serve as they are, or if you are making a meal out of them, a delicate watercress salad would be fabulous! xx